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EVERYWOMAN'S 
CANNING BOOK 

The A B C of Safe Home 
Canning and Preserving 



MARY B. HUGHES 
II 

This book has been examined before publica- 
tion and is found to conform to the principles 
of the United States Food Administration in 
regard to the conservation of foods. 




1918 

WHITCOMB & BARROWS :: PUBLISHERS 
BOSTON :: :: :: MASSACHUSETTS 



n <5 



V 



Copyright 19 18 
By Whitcomb & Barrows 



APR I5I9I8 

©C!,M 94608 



DEDICATED 

TO ALL THE VOLUNTEERS 

who worked through the hot summer days, during the 
season of 1917, in the Food Conservation Drive for 
War Relief at Mrs. Hemenway's Canning Kitchen, 
Boston. 

Special thanks are due 

MRS. AUGUSTUS HEMENWAY 

whose enthusiasm and leadership inspired hundreds of 
women to gather at her home, in patriotic service, to 
can and dry the garden surplus sent from the surrounding 
countryside. ,, „ 



111 



CONTENTS 

PAGE 

Foreword vii 

General Directions for Home Canning . . i 

Equipment 7 

Questions Most Frequently Asked ... 10 
Preparation of Home-Canned Products for the 

Table ........ 15 

Canning of Vegetables . . . . 17 

Soup Mixtures 27 

Canning Meat and Fish 30 

Canning Fruits . 32 

Cold Water Method for Preserving Fruit . . 40 

Jelly Making 41 

Fruit Juices 51 

Pickling 56 

Miscellaneous Contributed Recipes ... 72 

Dry Your Vegetables and Fruits ... 85 



FOREWORD 

"Gather up the fragments that remain; that nothing be lost." 

Economic conditions make it imperative that we as a 
nation produce and conserve more food. Every house- 
keeper should prepare for the reconstruction period that 
will follow the war, when, owing to the demands to be 
made upon our markets by the whole world, and to the 
fact that the man power of civilization will be short and 
crippled, food will be less abundant and much higher in 
price than it is now. 

Comparatively few housewives, up to the present time, 
have gone into the fields to help in the production and 
harvesting of food supplies, yet the day is not distant 
when the American housewife will manage a hoe quite 
as easily as she handles her broom and duster now. By 
thus entering the ranks of producers, she will gain in 
health and happiness as well as materially. 

The most practical way to conserve foods is to can or 
dry them for future use when the harvests are abundant 
and foodstuffs are low in price. To encourage house- 
wives to do more canning, preserving, and drying, I have 
prepared this book, dealing with the problems of home 
canning as they developed at Mrs. Hemenway's Canning 
Kitchen for War Relief, in Boston. The conditions there, 
under which 8,000 jars were safely sealed for winter use, 
without losSi were the same as those found in the average 
household. Five years' experience canning my own 
garden surplus taught me many practical points which 
have been incorporated here, with the hope of aiding other 
housekeepers in their canning. 

vii 



Vlll FOREWORD 

Owing to scientific methods, canning need no longer 
be the hot, arduous task that it was even five years ago. 
For the simplified, shortened method of canning called 
"Cold-Pack," the housewives of America owe thanks to 
the United States Department of Agriculture. 

Lack of sugar need not affect the amount of canning 
done during the war period, for experiments have proved 
that fruits keep just as well without sugar if they are 
properly sealed. Sugar can be added when the fruits 
are served. 

Acknowledgments are due Mrs. Everell F. Sweet, 
South Natick; Miss Louisa Sohier, Wellesley Hills; 
Miss Marion Bryant, Newtonville; and to many others, 
who have contributed choice old family recipes to make 
this book of value. 

Two recipes, "Dixie Relish" and "Cranberry Catsup," 
are taken from Miss Ola Powell's book, "Successful 
Canning and Preserving," published by J. B. Lippincott 
Company, and used with the gracious consent of the 
author and publisher. ' 

Special attention is called to the paragraphs on Correct 
Processing and Preparation of Home-Canned Products 
for the Table, pp. 4 and 15. 

M. B. H. 

Wellesley, February, 1918. 



GENERAL DIRECTIONS FOR HOME CANNING 

Canning of fruits and vegetables by the process known 
as Cold-Pack 1 may, for convenience, be divided into six 
steps: Preparation of Materials, Blanching, Plunging, 
Packing, Processing, and Sealing. Each step is impor- 
tant, and a clear understanding of these terms and famil- 
iarity with each process are necessary to success, since 
they are used throughout the book. 

Preparation. No vegetables or fruits which are with- 
ered or unsound should be used. If possible, pick ma- 
terials the morning of the day they are to be canned. 
Vegetables and fruits lose much of their flavor by stand- 
ing, and the fresher they are the better will be the results 
obtained. Grade, especially for ripeness and size, and 
pick over carefully. Do not can fruit until it is ripe, 
unless a recipe calls specifically for green -fruit. Have 
plenty of fresh, clean water, to wash grit and dirt from 
vegetables. 

Blanching. Parboiling is another term for this process 
commonly used by the housewife. Blanching is necessary 
to shrink the product, to start the flow of coloring matter, 
and to eliminate objectionable acids. 

Put vegetables (and some fruits) in a cheesecloth sack 
or wire basket, and plunge into enough fresh boiling 
water to immerse completely the material to be blanched. 

1 Cold- Pack Canning was introduced by the Department of 
Agriculture in 19 15, and is the simplest, most up-to-date method 
of canning fruits and vegetables. It is indorsed throughout the 
country by canning experts and practical housekeepers who are 
familiar with it. 



2 everywoman's canning book 

The time for blanching varies with different vegetables 
and fruits, and vegetables require longer blanching than 
fruits. It is important to count the time of blanching 
from the minute the water begins to boil after the product 

is immersed. 

Blanch greens and green vegetables (like spinach, Swiss 
chard, asparagus, etc.) over live steam, as the volatile oils 
are lost when blanched in water, and special food value 
is wasted. A convenient way to blanch over steam is as 
follows : Take one and a half yards of cheesecloth ; make 
a hammock over a wash boiler with a little boiling water 
in it. Tie the two ends of the cheesecloth in the handles at 
the sides of the boiler, put the greens in the suspended 
cheesecloth, put on the cover of the boiler, and steam the 
required time. 

In canning berries and all soft fruits, blanching is 

dispensed with. 

Plunging. Have at hand a large bowl of fresh, cold 
water, preferably with ice in it (ice is not a necessity), 
and plunge the vegetables or fruits directly from the 
boiling water into the cold water. Take out immediately. 
The plunge should not require more than ten seconds. 
Never plunge more than one set of vegetables or fruits 
in the same water. In plunging all vegetables, but espe- 
cially spinach and other greens, care must be taken that 
the cold plunge affects the inner portion of the product 
as well as the surface. Plunging is necessary to loosen 
the skins, to harden the pulp, to set the coloring matter, 
and to facilitate the packing. 

Packing. The material is now ready to go into freshly 
washed jars. For vegetables, add hot water, and salt for 
seasoning — a teaspoonful to a quart. For fruits, hot 



ALWAYS READ GENERAL DIRECTIONS 3 

syrup or hot water is used. Fill the jar to one-half inch 
of the top, put on a new rubber which has been scalded, 
adjust the cover, and put one clamp of the bail in place! 
If the jar has a screw top, put the cap in position and 
screw lightly, using thumb and little finger for pressure. 

Processing. This part of the work is of the greatest 
importance. After each jar is partially sealed as above, 
place on a wire rack in the bottom of a wash boiler. Fill 
the boiler with water until it reaches two or three inches 
over the top of the jars. Have the water in the boiler 
about the same temperature as that of the liquid poured 
over the material in the jars. This will keep the jars from 
cracking. Put the cover on the boiler and bring the water 
to a quick boil. Count the time for processing from the 
minute you hear the water boiling and bubbling actively 
in the container. Do not let the fire get low and the 
water stop boiling, for good material is ruined by careless 
processing. 

Sealing. Immediately after the termination of the 
processing period, remove the jars from the boiler. A 
buttonhook makes a very good aid if the jar has a bail. 
For screw-top jars it is necessary to buy a commercial 
jar holder. These can be bought for a small sum. Place 
the hot jars on a table out of a draft, put down second 
clamp of bail or tighten screw-top cap with full strength, 
and invert to cool. Watch closely for leaks. If leakage 
occurs, tighten the bail. It is well to cover the jars, while 
cooling, with a clean cloth or towel. If a large number 
of jars are processed at once, do not place them closely 
together to cool, but separate them on different tables, 
so they will cool rapidly. Slow cooling of the jars is 
undesirable, and affects the flavor of the product. 



4 everywoman's canning book 

Testing the Seal. After processing, set the jars aside 
for a few days before putting away in the preserve closet. 
To see if the seal is perfect, unfasten both clamps of the 
bail and lift the jar by the top. If the top comes off easily, 
the seal is imperfect. Either reprocess the full length of 
time given in the tables, or, if fermentation has started, 
throw material away. 

Correct Processing is absolutely essential to successful 
canning, and to understand the importance of it, let us 
consider why we process. Every piece of fruit or vege- 
table, no matter how fresh, will have on its surface tiny, 
invisible microorganisms. The air contains many micro- 
organisms, an important thing to remember in canning. 
If living organisms remain in the jars, they increase 
rapidly, causing food to decay and spoil. We "process" 
to kill the microorganisms, and thus to render food in the 
jars sterile; and we "seal" to keep out other organisms 
which are in the air. 

Microorganisms are divided into three main groups: 
yeasts, bacteria, and molds. In canning, we may find yeast 
plants on fruits and vegetables, bacteria on vegetables 
and meats, and molds from the air may form on jams and 
jellies. Canning immediately after the vegetables are 
gathered, and cleanliness in all handling, lessens the danger 
from these organisms. 

Different organisms require different degrees of heat 
and different lengths of time to render them sterile or 
inactive. Yeasts are killed by lower degrees of heat than 
bacteria. A short period of processing, from fifteen to 
twenty-five minutes, with the water actively boiling 
around the jars, is all that is necessary for the heat to 
penetrate sufficiently to kill the yeasts on fruit; while 



ALWAYS READ GENERAL DIRECTIONS 5 

bacteria in the spore state may resist two and three hours' 
active boiling. Spores have been known to resist twelve 
hours' processing in the hot water bath, at a temperature 
of 212 F., and to become active in the jars after ten or 
twelve hours. This is the reason that an occasional jar 
of beans or corn may spoil, while others done in the same 
way at the same time keep in perfect condition. 

There is only one short process by which the spores 
in vegetables may be killed, and that is by the use of the 
Steam Pressure Canner, with which a temperature of 
250 F. can be obtained. These pressure canners are 
expensive, but they can be used for a great deal of cook- 
ing in addition to the canning, hence are desirable when 
they can be afforded. 

The Intermittent or Fractional Method of Canning. 
This great resistant power of spores in vegetables makes 
the Intermittent or Fractional Method of canning the 
method chosen by some experts, especially for peas, corn, 
Lima beans, and string beans, on which bacteria are most 
likely to be found. Some practical housekeepers, who 
have been most successful in their home canning, are 
inclined to look with disfavor on the intermittent process, 
because of the additional labor involved in processing the 
jars three successive days. This method, they feel, dis- 
courages rather than encourages much canning. It is, 
however, widely used in the South, and it is well for 
every woman interested in canning her garden surplus 
to know how to do the intermittent method, since some 
years the bacteria are particularly virulent, and spoilage 
after careful processing would indicate that the inter- 
mittent sterilization would be best for that particular 
kind of vegetable. 



6 everywoman's canning book 

The principle of the intermittent method of sterilization 
is that spores not killed after the first processing will be 
less resistant and will probably be killed after the second 
day's processing, and that after the third day's processing 
there is very little chance of their living to do harm to the 
product. 

To process intermittently, partially seal the product 
in the usual way and process one hour. Remove jar from 
container, seal, and set aside for twenty-four hours. On 
the second day, lift the spring of the clamp and set the 
partially sealed jar back in the processing bath, and 
process again for one hour. Remove, seal, and set aside 
for another twenty-four hours. On the third day, repeat 
this process. The jar is then ready to seal and put away. 

Fruits are never subjected to the intermittent method. 

It is absolutely necessary to follow accurately the time 
given in the tables for processing, if success is to be 
assured. It is quite common to hear the amateur say, 
in reporting failures, that she processed the beans thirty 
minutes, just as long as she ever cooks them for the table, 
and they spoiled. Thirty minutes will cook tender beans 
and make them edible, but it takes three hours' continuous 
cooking to kill the spores living in them, and to prepare 
them so they will keep all winter. Do not compare the 
time you would cook your product for the table with 
the length of time it needs processing. Follow your time 
table if you wish for success. 

Once sterilized, if for any reason the jar must be 
opened, even though the cover is lifted only for a second, 
be sure and place again in the sterilizing bath and process 
for ten minutes, otherwise organisms enter with the air, 
multiply rapidly, and spoilage results. 



EQUIPMENT 

It is claimed that eighty-five per cent of all human 
ailments are caused by improper diet. Four months of 
the year, when there is an abundance of fresh fruits and 
vegetables, we eat plenty of them; the remainder of the 
year our diet is highly concentrated, with an excess of 
protein foods. The fiber, mineral salts, and acids found 
in fruits and vegetables are a daily requirement of the 
body if health is to be maintained. Home canning should 
be so planned that the family will have a jar of fruit and 
a jar of vegetables every day when fresh supplies cannot 
be obtained. In the beginning of the season, if the house- 
wife will purchase two jars for each day of the winter 
months (pints or quarts, according to the size of the 
family), she will then have her goal set ahead of her, 
and will take delight in reaching it by the end of the 
season. 

Jars. "What kind of jar is best?" is frequently asked. 
This is a matter of individual preference. Jars with wide 
necks and straight sides are easily packed and cleaned. 
Whether the glass is green or white makes no difference 
in the keeping of the product. The green glass does not 
prevent bleaching when the products are exposed to light. 
Fruits and vegetables have a much finer appearance when 
packed in a good, clear, colorless glass. 

Do not buy cheap jars, as invariably they are defective 
or of poor glass, and crack easily. A cheap jar is most 
expensive in the end. Every jar, before being packed, 
should be examined carefully for defects. Run the finger 

7 



8 everywoman's canning book 

around the edge to see if the glass is chipped ; also fill the 
jar with water and watch for tiny air holes. Air bubbles 
will be seen to rise from the side of the jar when there 
is a defect in the glass. Discard every defective jar. 

If screw-top jars are used, care must be taken to see 
that the cap is not bent and that the rim is perfect. Adjust 
the rubber and screw on the cap tightly. Invert. If there 
is leakage, try a cap which has never been used. When a 
bail is used, test it with the rubber and top adjusted, to see 
if it works properly, before filling the jar. 

Rubber Rings. The quality of rubber ring used is of 
the greatest importance. A jar cannot be air-tight, or 
remain so for any length of time, unless the rubber ring 
is of the proper texture. After the contents are processed, 
the possibility of keeping the jar air-tight depends on the 
rubber used. A good ring must be both wide and thick, 
and of such rubber that it can be stretched ten inches or 
more, when it will snap back into shape and not break 
or crack. It is never safe to use the same rubber more 
than once. Use the rings which come with the jars only 
for pickles and preserves, which keep without an air- 
tight seal. Never buy cheap rubbers. 

Sterilizers. For those who wish to do canning for 
commercial purposes, steam pressure outfits are to be 
recommended. They save time, labor, and fuel, and give 
excellent results. They are, however, by no means essen- 
tial to success, and the wash boiler is all that is necessary 
for family use. When only a few jars are to be processed 
at a time, it is more economical to use a smaller container, 
thereby eliminating the heating of unnecessary water. 
A lard pail or a new garbage can, or a stew kettle with a 
tight cover and a false bottom, makes a good sterilizer. 



ALWAYS READ GENERAL DIRECTIONS O, 

Utensils, etc. Other items of equipment are cheese- 
cloth, plenty of clean towels, several large bowls, paring 
knives, teaspoon, wooden spoon, colander and pestle, 
cake racks, scales, and timepiece. Plenty of fresh, clean 
water is essential. 




QUESTIONS MOST FREQUENTLY ASKED 

Should the jars be boiled before using? 

This one problem seems to give more anxiety than any 
other to the beginner in canning. It is not necessary to 
boil either jars or rubbers before using them. Wash 
thoroughly and rinse in hot water. They are sterilized 
at the same time the contents of the jars are processed 
or sterilized. Any previous boiling is superfluous. Much 
unnecessary drudgery is eliminated when housekeepers 
fully appreciate the fact that in cold-pack canning it is 
not necessary to handle the jars out of boiling water. 
To have them clean is enough. 

Should the jars touch each other in the processing? 

It does no harm if the jars touch each other or the side 
of the container in the processing. Arranging hay, card- 
board, or wrapping the jars in cloth to keep them from 
touching, is unnecessary labor. 

It is unwise to place the jars on top of each other in 
processing, for the air in the lower jars cannot expand. 
This will crack the jars. If a second tier is needed, have 
a rack fitted in the boiler, which will act as a second shelf. 

What must be done when the rubbers bulge? 

If a rubber bulges when it is taken from the boiler, 
press it back immediately with the finger, set the jar in 
the sterilizing bath, and leave for ten minutes. 

IO 



ALWAYS READ GENERAL DIRECTIONS II 

Is it necessary to have the water come over 
the top of the jars? 

It is important to have the water come over the top 
of the jars to a depth of two inches or more. In process- 
ing vegetables which require a long period of sterilizing, 
such as corn, beans, and peas, have the water three or 
four inches over the top of the jars. If the boiler is not 
air-tight, the escaping steam will greatly reduce the water 
around the jars. Plenty of water in the boiler to start 
with eliminates the possibility of having the boiler get dry. 

Do bubbles indicate spoilage? 

By no means. Bubbles usually take care of themselves 
in a few days. If there is any uncertainty about the jar, 
set it one side for a few days ; and if the bubbles are still 
present, reprocess for one-half the original period. If a 
frothy white collection of bubbles appears at the top, 
usually the jar is defective. In this case use the product 
at once on the table, or put into a new jar and resterilize 
for one-half the original period. 

Why do the jars break in the sterilizing bath? 

When jars break in the sterilizing bath, first see if the 
second clamp was put down by mistake, or if the rack 
was forgotten in the boiler. If the jars are set in water 
of a higher temperature than the liquid in the jar, they 
will crack. Some breakage is due to defective glass. 
When the bottom of the jar drops out and leaves a clear, 
straight cut around the jar, the fault is with the glass. 
If jars are carefully handled, the percentage of breakage 
is very small. 



12 everywoman's canning book 

Should the product shrink? 

Some shrinkage is expected, but when the product 
shrinks to any great extent, it means careless blanching 
and a poor pack. Jars do not have to be full to keep. 
Therefore it is unnecessary to open the jar and fill it up 
with boiling water. If the jar is opened (which is in- 
advisable) and boiling water or hot syrup added, it must 
be processed for one-half the original time. By opening 
the jar and adding water, the housekeeper does not in 
any way add to the food value of the jar, and gives herself 
a great deal of unnecessary work. 

What is meant by flat-sour? 

Flat-sour is a term used to denote spoilage that is not 
detected until the jar is opened. A product which has 
flat-soured, however slightly, should never be eaten. Just 
what, specific bacteria cause flat-sour is not known, but 
it is quite safe to say that home canners whose methods 
are clean and who use fresh products, and process the 
required time according to the time tables, are never 
troubled with flat-sour. 

What causes beets to darken? 

Beets will turn dark if exposed to a strong light, and 
also if they are allowed to stand in the jars without water 
for any length of time before they are processed. Jars 
should be filled and processed immediately. 

What is a good storage place? 

A cool, dark place is the best for storing home-canned 
products. A cellar preserve closet is not a necessity. A 



ALWAYS READ GENERAL DIRECTIONS 1 3 

pantry near the kitchen, where the jars will be convenient 
when wanted, makes as good a storage place as any. 
The jars should be protected from the light. 

If the jars are placed in the cellar, they must be looked 
at occasionally, as the molds which attack rubbers in a 
damp atmosphere cause them to decay, letting the air into 
the jars and causing spoilage. 

What are preserving powders? 

Preserving powders are good things to let alone. House- 
wives are cautioned against buying these so-called pre- 
serving powders from agents who go from door to door. 
Benzoic acid, salicylic acid, boric acid, and formaldehyde 
are sometimes sold to shorten the time of processing 
fruits and vegetables. 

Under no circumstances should the housewife use any 
preservative in her canning. Process the full time given 
in the time tables and preservatives will be unnecessary. 
Their use is not only very dangerous, but also expensive. 

What would you most caution the beginner against? 

Against following everybody's advice as to canning. 
Do not look for short cuts. There are none. Follow a 
reliable guide and remember that in canning there is one 
best method, which will insure uniform success year after 
year. 

Are jars superior to cans for home canning? 

It is generally agreed that fruits and vegetables which 
are canned in glass are of a finer flavor than those canned 
in tins, though their nutritive value is no higher. Experts 
tell us there is nothing about the use of a good tin can 



14 EVERYWOMAN S CANNING BOOK 

which is harmful. For home canning, however, glass jars 
are to be recommended, as they last from year to year. 

When several bushels of tomatoes or peaches are to be 
canned, to take care of a large surplus, the cost of the 
container is an important consideration. Cans are much 
cheaper than jars. A special outfit must be purchased 
if tin is to be used. 

What does it cost to can fruits and vegetables? 

Prices vary so that it is impossible to give a definite 
answer to this question. The first-year cost is the greatest, 
since it includes equipment and jars. A conservative 
estimate shows a saving of seventy per cent on all home- 
canned products over the market price for the same 
varieties canned in tin. 



PREPARATION OF HOME-CANNED PRODUCTS 
FOR THE TABLE 

All canned vegetables should be heated through to the 
boiling point before being served. In home canning, 
where preservatives should never be used, this is a matter 
of wise precaution, that any bacteria which may have 
developed may be destroyed. Scientists who have made 
special investigations of home-canned products inform us 
that there is not the slightest danger of "botulism," a rare 
form of poisoning from eating home-canned goods, if the 
product is first boiled for a few minutes after being taken 
from the jar. This does not mean that products must be 
eaten while hot. In the case of canned vegetables to be 
used in salads, they may be boiled and set aside until 
chilled through. 

The flavor of all canned products is greatly improved 
when the jar is opened six hours before serving. Pour 
the contents of the jar into a large bowl and set aside 
in the icebox. Oxygen will then have permeated the 
product before it is served. Vegetables requiring a long 
processing period, like corn, beans, greens, etc., are espe- 
cially improved in flavor if allowed to stand out of the 
jar for six hours before being used. 

How to Open a Jar 

Jars are sometimes hard to open. This way is recom- 
mended : Using a thin knife blade, such as a paring knife 
or pen knife, insert the point under the lower edge of the 
rubber and press firmly. This will usually let in enough 



j6 everywoman's canning book 

air to release the air pressure on the top of the jar. After 
several attempts, if this is not successful, place the jar 
in cold water in a deep dish. Have the water come over 
the top. Bring to the boiling point for a few minutes. 
The jar will then open easily. 



CANNING OF VEGETABLES 

In order to use these recipes successfully, there must 
be familiarity with all the details of the General Direc- 
tions, pp. 1-6. 

Asparagus 

Blanch 8 minutes Plunge until chilled to touch 

Process 2.\ hours 

Only tender, fresh asparagus should be used, and stalks 
should be of good thickness. Wash, cut to proper lengths 
to fit jars, and remove scales with sharp knife. Lay in 
small piles, heads together, in a square of cheesecloth, 
and tie ends. Blanch in boiling water to cover for eight 
minutes. Plunge ; pack in jars with heads up. Add a 
teaspoon of salt for each quart; fill jars with hot water 
within one-half inch of top. Place rubber and cap in 
position, partially seal, and process two and one-half 
hours. Asparagus must not be too closely packed, or 
the stalks will be broken in getting it out from the jars. 
Wrap jars in paper to prevent bleaching. 

String Beans 

Blanch Plunge Process 3 hours 

Omit Omit 

Green string beans or butter beans are perhaps the 
easiest of all vegetables to can. Unlike corn, they are 
much better canned than dried. It has been the experi- 
ence of many who have canned beans for years that no 
special advantage comes from blanching or plunging 

17 



18 everywoman's canning book 

them. Omitting the blanching saves much labor. Have 
the beans as fresh from the vines as possible, and be 
sure all pods are tender. Wash, string, cut in convenient 
lengths, or leave them whole if desired. Pack in freshly 
washed jars within one inch of the top, cover with boiling 
water, add one teaspoon ful of salt for each quart; adjust 
rubber, cap, and clamp lightly. Process for three hours. 
Uniform results are not obtained if less than three hours 
is given. Blanching does not affect the time of processing. 
For those who wish to blanch beans and experiment 
to see if it improves the flavor of the product, the follow- 
ing table is given : Blanch 5 minutes. Plunge. Process 
3 hours. 

Lima Beans or Shell Beans 

Blanch Plunge Process 3 hours 

Omit Omit 

Pick before pods become dry and cracked. Can as soon 
as possible. Shell ; pack lightly in jars to within one inch 
of top. Do not press down. Add salt, a teaspoon to a 
quart, and hot water to fill crevices. Adjust rubber, cover, 
and seal lightly. Process three hours. 

Boston Baked Beans 

To serve home-baked Boston beans the year round, 
without the inconvenience of a hot kitchen fire in the 
summer, or to have them as an emergency dish for lunch, 
plan as follows : When baking beans in the customary 
way, cook an extra pint of dry beans. When cooked, 
have at hand two hot pint jars with rubbers in place. Fill 
with beans within one inch of top, put on cover, and seal 
lightly. Process one and one-half hours. Beans prepared 



ALWAYS READ GENERAL DIRECTIONS IO, 

thus will keep indefinitely, and no commercial brand of 
baked beans on the market compares with home-baked 
beans canned in this way. 

Beets or Carrots 

Blanch 15 minutes Plunge until chilled 

Process 2.\ hours 

Beets and carrots are winter as well as summer vege- 
tables. While they can be bought in the market all winter 
and keep well in a root cellar, nevertheless it is very 
practical for the housewife to have a supply of them in 
her preserve closet, ready for immediate use. The longer 
beets and carrots are out of the ground, the longer cook- 
ing they require, and they lose much of their fine flavor 
and become woody. When canned directly out of the 
ground, they are sweet and most palatable ; and the house- 
wife who makes vegetable or meat hash frequently, 
appreciates having on hand canned beets and carrots. 

In selecting beets or carrots to can whole, the smaller 
ones, which run twenty-five to a quart, make the choicest 
looking pack. When the farmer is thinning out his rows, 
gather those that are cast aside, and use the best for 
canning. 

Scrub vegetables with a brush. Blanch fifteen minutes, 
plunge in cold water, and leave until cool enough to 
handle. Scrape with a dull knife; pack in jars, whole 
or sliced; add salt, a teaspoon to a quart; fill jars with 
hot water within one-half inch of top, adjust rubber and 
cap, clamp lightly, and process two and one-half hours. 

In blanching beets, leave two or three inches of the 
stem and all of the root on, to keep them from bleeding. 
Well-prepared beets look pale when first taken from the 



20 EVERYWOMAN S CANNING BOOK 

processing bath, but soon regain their color. When cool, 
wrap the jars in paper to prevent bleaching, or set away 
in a dark closet. 

Cauliflower 

Blanch 5 minutes Plunge 10 seconds Process 1^ hours 

Break cauliflower into flowerets. Put into cold brine 
(one-half cup salt to one gallon of water) and let stand 
for one and one-half hours. Blanch in boiling water five 
minutes and plunge in cold water. Pack in hot jars, fill 
with boiling water within one-half inch of top, add tea- 
spoon of salt for each quart, adjust rubber and cap, seal 
lightly, and process one and one-half hours. 

To Serve. Heat to boiling point, pour off water, and 
add white sauce, butter or butter substitute, and seasoning. 

Corn 
Blanch 5 minutes Plunge 10 seconds Process 4 hours 

Various experiments have proved that to the taste of 
many persons corn is more palatable dried than canned. 
(See last chapter.) Many housekeepers, however, have 
canned their surplus corn for years with satisfactory 
results. Great care must be used and instructions fol- 
lowed. Government experts teach that once the corn is 
pulled from the stalk, the amount of its sugar diminishes 
rapidly and changes into starch. Over night the ear loses 
fifty per cent of its sugar, so to get the best results it is 
necessary to can the product, if possible, within an hour 
from the time it is brought from the fields. Select the 
corn between the milk and the dough stage. At this 
stage, it is not too ripe, neither is it undeveloped. A little 
experience is necessary to judge accurately the best time 



ALWAYS READ GENERAL DIRECTIONS 21 

for canning. Never can corn that has been packed in bulk 
in baskets, and has become heated through. 

Remove husks and silk. Blanch on the cob for five 
minutes. Plunge into cold water, then cut from the cob, 
being careful not to cut into the cob. Pack directly into 
jars, within one inch of the top. Add one teaspoon of 
sugar and one of salt for a quart, adjust rubber, cover, 
and clamp lightly. 

Immediately, as each jar is filled, set it in the boiler 
to process. It is better for two persons to work together, 
one preparing corn and the other filling jars. If one must 
work alone, five or six jars are enough to process at one 
time. Process for four hours. 

When canning sweet corn on the cob, follow the same 
directions, packing the ears whole in the jars. Few jars 
will hold more than three ears, and this does not make 
an economical use of jar space. 

Egg Plant 

Egg plant is more satisfactory as a dried product than 
canned. After the long processing necessary to kill the 
bacteria on it, egg plant loses its texture and shape, and 
becomes a soft, jelly-like substance, difficult to prepare 
attractively for the table. See last chapter for drying. 

Greens: Spinach, Swiss Chard, Kale, Chinese 
Cabbage Leaves, Dandelions 

Blanch 20 minutes Plunge until chilled 

over live steam through 

Process 2 hours 

All greens require careful handling to obtain a satis- 
factory finished product. Can greens as soon as possible 



22 EVERYWOMAN'S CANNING BOOK 

after they are gathered. Pick over carefully, wash and 
rinse in several changes of fresh cold water, to be sure 
all grit is removed. A peck of greens is enough to blanch 
at one time. This will fill a quart jar. 

Place the washed greens in a cheesecloth hammock 
(see page 2), and blanch over live steam for twenty 
minutes. Plunge immediately in cold water, being care- 
ful to give sufficient time so that the chill will permeate 
to the center of the product. Pack greens closely into 
hot jars, but do not use any pressure. Add salt, a tea- 
spoon to a quart, and hot water to fill crevices. A teaspoon 
of olive oil or bacon-fat drippings improves the flavor. 
Place rubber and cap in position and seal lightly. Process 
two hours. 

Peas 

Blanch 5 minutes Plunge 10 seconds 

Process 2.\ or 3 hours 

Peas should be canned directly after they are brought 
from the vines, before the sugar in them has had time 
to change to starch. For satisfactory results, select pods 
that are well developed and green. After the pods have 
begun to wither and the peas are hard, it is too late to 
use them. (See drying of peas, last chapter.) 

Shell, blanch for five minutes, plunge, pack in hot jars 
within one inch of top ; add hot water to cover, a teaspoon 
of salt and a teaspoon of sugar to a quart. Adjust rubber, 
cover, and clamp lightly. Two and one-half hours' proc- 
essing is enough for fresh, young peas. Three hours is 
safer if the peas have been bought or are not strictly 
fresh-picked. 

A cloudy appearance of the liquid in the jar after a 
few days does not necessarily mean spoilage, but that 



ALWAYS READ GENERAL DIRECTIONS 23 

the peas were carelessly handled, breaking the capsule 
which incloses the starch, and allowing this to be set free. 
If large quantities of peas are picked in the heat, do 
not allow them to stand in boxes or baskets. The flavor 
is spoiled by heating while standing in bulk. They should 
be spread out on tables until shelled, or they will heat 
through rapidly and be unfit for canning. 

Peppers 
Omit blanching Process 2 hours 

Sweet green or bullnose peppers are most satisfactory 
canned, and their use makes a welcome change when the 
price of fresh peppers is prohibitive. Cut peppers in 
halves lengthwise, clean out seeds. Pack in hot jars, fit- 
ting them in as closely as possible without crushing. Add 
hot water to cover, and two teaspoons of salt to each 
quart. Put rubber and cap in position, seal lightly, and 
process two hours. 

To Serve. Chop peppers up in vegetable or meat hash, 
or fill with corn or tomatoes; add bread crumbs or corn 
flakes, salt, butter, and paprika. Cook until crumbs are 
brown. This makes a most appetizing luncheon dish. 

Another good combination is to fill peppers with hot 
cooked rice, add butter or butter substitute, and cover 
with grated cheese to a depth of one-half inch. Heat in 
oven until cheese is melted, and serve immediately. 

Succotash 
Blanch corn 5 minutes Plunge corn Process 3 hours 

Succotash is a mixture of sweet corn cut from the cob 
and shelled Lima beans. Its nutritive value is high, and 
it can be served in place of a meat dish. 



24 EVERYWOMAN S CANNING BOOK 

Use the same care in canning corn and beans together 
as when they are canned separately. Pick the vegetables 
in the morning and can while fresh. Corn should be 
blanched for five minutes in boiling water, then plunged 
into cold water. Cut from the cob and mix with equal 
measure of shelled Lima beans. Pack into freshly washed 
jars to within one inch of top; add salt, a teaspoon to a 
quart, and hot water to fill jar. Adjust rubber, cover, 
and seal lightly. Process three hours. 

Summer Squash 
Blanch 15 minutes Plunge 10 seconds Process 1 hour 

Select summer squash before the outside becomes 
coarse and horny. Wash; cut into slices one inch thick. 
Put in cheesecloth sack and blanch in boiling water 
fifteen minutes, to reduce bulk. Plunge into cold water, 
and pack closely in jars within one inch of top. Add salt, 
a teaspoon to a quart. The flavor of summer squash is 
so delicate, that the product is improved if the water used 
for blanching is added to fill the crevices in the jar, since 
it contains much of the flavor of the squash. Adjust 
rubber, cover, and seal lightly. Process one hour. 

Tomatoes 
Blanch 1 J minutes Plunge 10 seconds 

Process 25 minutes 

Select ripe tomatoes and grade for size. Do not use 
any that are over-ripe or decayed. Wash, put in a cheese- 
cloth sack or wire strainer, and scald for one and one-half 
minutes to loosen the skins. Plunge. Remove skins and 
core. Pack directly in hot jars, press down with a wooden 
spoon, and add one teaspoon of salt to each quart. 



ALWAYS READ GENERAL DIRECTIONS 25 

Wash bruised or small tomatoes, put in a preserving 
kettle, skins and all, and cook until soft. Strain through 
a fine sieve. Return strained liquid to fire, and when hot 
pour over tomatoes in the jar, within one inch of the top. 
Adjust rubber, cover, and one clamp. Place in boiler of 
hot water and process twenty-five minutes. Water should 
never be added to tomatoes. Jars show shrinkage if 
poorly packed, or if the strained liquid is not added to 
fill the crevices, and an unsatisfactory finished product 
results. 

Winter Vegetables 

Such vegetables as cabbage, Brussels sprouts, parsnips, 
squash, pumpkin, onions, potatoes,* turnips, and celery 
keep throughout the winter in dry storage. To put up 
in glass what will keep in a root cellar adds nothing to the 
economic life of the nation, and the practice should be 
discontinued. 

Those who live in apartments, and do not have facilities 
for storing winter vegetables, will* find that it is more 
economical to buy them as needed from local dealers 
than to can them. 

For those who go camping, or on long expeditions into 
regions where markets are not accessible, it is, no doubt, 
wise to have on hand a stock of winter as well as summer 
vegetables which are canned or dried. For instructions 
in drying of vegetables, see last chapter. For the home 
canning of winter vegetables, see Farmers' Bulletin 839, 
which can be had by writing the Department of Agricul- 
ture, Washington, D. C. 



26 



EVERYWOMAN S CANNING BOOK 



TIME TABLE FOR VEGETABLES 

Do not attempt to use this time table unless 
familiar with instructions 



Product 



Blanch 



Process 





Minutes 






Asparagus 


8 boiling water 


2.\ hours 


Beans, Baked 




I* 


« 


Beans, Lima or Shell 


Omit blanching 


3 


« 


Beans, String 


« u 


3 


u 


Beets 


15 boiling water 


2i 


<( 


Carrots 


15 " 


a* 


« 


Cauliflower 


5 boiling water 


i* 


K 


Corn 


5 " 


4 


« 


Greens ( Spinach, Chard, 








Kale, Dandelions, etc.) 


20 over steam 


2 


« 


Peas 


5 boiling water 


af-3 


, " 


Peppers 


Omit blanching 


2 


« 


Succotash 


See recipe 


3 


(« 


Summer Squash 


15 boiling water 


1 hour 


Tomatoes 


ii " 


25 minutes 



Asparagus, Beans (Lima or String), Corn, and Peas 
should never be canned in any container holding more 
than a quart. 

If pint jars are used, do not vary the time schedule for 
processing. It is safer to process the same time for pints 
as for quarts. 

Some seasons, the Intermittent Method is indicated for 
Beans, Corn, and Peas. See page 5. 



\ 



SOUP MIXTURES 

It is well for the thrifty housewife to know the economy 
of using left-overs from her vegetable canning for soup 
mixtures. Odds and ends which otherwise might be dis- 
carded may be combined and put up in jars. These 
vegetable combinations are most satisfactory when used 
with a good meat soup stock, or when used alone for a 
light soup. Various good mixtures, depending on the 
individual taste, will occur to the housewife as she works 
and is guided by the left-overs at hand. 

Combinations of tomatoes, beans, peppers, okra, corn, 
and onions, flavored to taste, can all be used. A pint of 
vegetable soup mixture added to two pints of clear meat 
soup stock in the winter makes a good luncheon dish. 
In packing mixtures, be sure vegetables of strong flavors, 
like onions, carrots, peppers, etc., are used for piquancy, 
and not as a foundation. 

Follow general directions for all canning. Blanch and 
plunge each vegetable separately. Then combine, add salt, 
a teaspoon to a quart, and process the length of time re- 
quired for the vegetables according to the time schedule. 
Use the longest processing period given for a vegetable 
when used alone. When combining corn and tomatoes, 
however, the acidity of the tomatoes helps to keep the 
corn, and it is not necessary to process four hours, as is 
given in the table for the processing time for corn. Two 
hours is all that is necessary. 



27 



28 everywoman's canning book 

Julienne Mixture 

After blanching, cut carrots and celery into small cubes. 
Cut string beans small and add peas. Mix all together. 
Put into jars, fill within one inch of top with hot water, 
add salt. Adjust rubber, cover, and seal lightly. Process 
three hours. 

Okra, Corn, and Tomato Mixture 

Cut fresh, green okra into thin slices. Blanch for four 
minutes. Blanch corn five minutes and cut from cob. 
Measure equal quantities corn and okra, combine, and 
add three times as much tomatoes, peeled and cut in 
halves. Mix all together well. Add salt, a teaspoon for 
each quart, and process two hours. 

Tomato, Bean, and Okra Mixture 

A good combination is two cups small Lima beans, one 
quart of strained, thick tomato pulp, and one cup of okra, 
cut fine. Add sugar, salt, paprika, and onion juice for 
flavoring. Put in jars and process two hours. 

Tomato Soup 

Peel tomatoes and boil twenty minutes. Strain through 
a fine sieve, being sure to get all the pulp. To each pint 
add two tablespoons of cooked rice, bit of bay leaf, one 
whole clove, if liked, and salt to taste. Pour into jars and 
process one and one-half hours. 

Concentrated Tomato Soup 

Wash ripe tomatoes, cut up and put in a preserve kettle, 
and cook until tender. Strain through a colander and 



ALWAYS READ GENERAL DIRECTIONS 20, 

return to fire, and cook down to one-third the original 
bulk. Put in jars and proceed according to general direc- 
tions for canning tomatoes, on page 24. 

Tomato Puree 

2 quarts thick tomato pulp ^ teaspoonful salt 

1 medium-sized onion, chopped 1 teaspoonful sugar 

2 tablespoonsful chopped, sweet red peppers 

Tomato puree may be made from small or broken 
tomatoes. Cut the tomatoes into fourths, and cook them 
until the pieces become broken and soft. Press the pulp 
through a sieve, discarding only the seeds and the skins. 
Add the onion, the pepper pulp, and the seasoning to the 
strained pulp, and cook the mixture until it is of the con- 
sistency of catsup. It is necessary to stir it frequently, 
in order to keep it from burning. Pour it into jars, adjust 
rubbers, and seal lightly. Process twenty-five minutes in 
a hot water bath. Seal, and invert to cool. The puree 
may be thinned and used for soup or sauce. 



CANNING MEAT AND FISH 

To preserve meat or fish in glass jars, great care must 
be exercised. The material must be fresh, the jars care- 
fully washed, and full time must be given for processing. 

To prevent all waste in the kitchen, preserve left-over 
meats, such as chicken, turkey, lamb or beef stew. When 
a family is small, try preserving what is left over after 
the second meal, to avoid serving the same kind of meat 
every day in the week, as is often the case after the 
Christmas or Thanksgiving turkey. The left-over dishes 
will be appetizing to the family when served a week or a 
month later. 

The housekeeper who has a flock of hens in the back 
yard will want to know how to can chicken, so that in 
the fall, when the roosters are being separated from the 
pullets, they can be preserved for future use, and not be 
sold at a sacrifice. One country woman gets two dollars 
a quart for her canned chicken or roosters. Sold alive, 
they would net her about eighty cents apiece. 

Chicken, Turkey, Duck, or Game 

Boil or roast until tender, in the usual way. Remove 
bones, and cut in pieces to fit into freshly washed jars. 
If the meat was boiled, add the water in which it was 
cooked to fill crevices in the jar, after having first boiled 
it down one-half. For roasted meat, add hot water. Add 
a teaspoon of salt for a quart, adjust rubber, cover, and 
seal lightly. Process three hours. 



30 



ALWAYS READ GENERAL DIRECTIONS 3 1 

Meat Left-overs: Irish, Lamb, or Beef Stew; 
Fricassees and Chowder 

Put what is left over in carefully washed pint or quart 
jars. Fill to the top. Adjust rubber, cover, and seal 
lightly. Process three hours. 

Salmon, Mackerel, Halibut, or Trout 

Buy fish in season and when the market price is low. 
Remove head, tail, and backbone. Cut in pieces to fit the 
jar. Add salt, one teaspoon to a quart, and a little pepper ; 
fill jar with cold water. Adjust rubber, cover, and seal 
lightly. Process three hours. 

The most scrupulous attention to detail is necessary in 
canning meat and fish, since they spoil so easily. Without 
such attention results might be serious. 



CANNING FRUITS 

All fruits and berries may be canned successfully 
without the addition of sugar, simply by adding hot water 
instead of syrup. As sweetening must be added when the 
fruit or berries are served, there is no special advantage 
in omitting it, unless sugar is scarce or high in price. To 
fruit that is to be used for cooking purposes, such as pie 
filling, etc., add no sugar. 

To can fruit, follow in general the canning instructions 
for vegetables, using the same equipment. Fruit that is 
to be preserved must be fresh, of fine flavor, and not over- 
ripe. When fruit reaches the point of perfect maturity, 
it begins to change in quality rapidly, and deteriorates. 

Blanching and plunging are generally omitted, unless 
to remove skins, as with peaches ; to reduce bulk, as with 
apples; or to lessen acidity, as with gooseberries, pine- 
apple, and rhubarb. 

Use a silver knife for paring fruit, and drop at once 
into slightly salted cold water, to prevent discoloration. 
Use two tablespoons of salt to a gallon of fresh cold water. 
Pack the fruit into clean jars, add syrup or simply hot 
water. Adjust rubber, cover, and seal lightly. Process 
the length of time given in the time table. 

Syrups 

For home canning, a syrup gauge is not necessary to 
get the right proportion of sugar for fruit. Whether the 
syrup used is thick or thin is a matter of individual 
preference, and is not essential to the keeping of the 

32 



ALWAYS READ GENERAL DIRECTIONS 33 

-fruits if they are properly processed. The addition of a 
large amount of sugar spoils rather than improves the 
flavor. Just enough sugar should be added so that the flavor 
is brought out and not obscured; moreover, the fruit 
should be eaten to take the place of fresh fruit in the 
diet, and not as a sweet preserve. 

In judging the amount of syrup to make, it is impor- 
tant to know that large fruits, such as peaches, pears, etc., 
require just about twice as much syrup to fill the jar as 
the smaller fruits, owing to the larger spaces between. 
Well-packed raspberries, blackberries, or strawberries 
should take but little syrup. 

Syrup will keep several days, and it is well to make 
it a day or two in advance of the actual canning, thereby 
greatly reducing that day's labor. 

The simplest method in making syrups is to have one 
formula, which is given below. This may be made into 
a thin, medium, or thick syrup by boiling. 

Formula. Put three quarts of sugar and two quarts of 
water in a preserve kettle, stir until the sugar is dissolved, 
and bring to the boiling point. 

For a thin syrup, boil one minute. This syrup is used 
for sweet cherries, pears, or other fruits when very little 
sugar is desired. 

For a medium thin syrup, boil the water and sugar 
five minutes. This is used for raspberries, strawberries, 
blackberries, blueberries, etc. 

For a medium thick syrup, boil the water and sugar 
ten minutes. This syrup is used for acid fruits, like goose- 
berries, plums, rhubarb, currants, pineapple, etc. 

For a thick syrup, boil the water and sugar until it 
will drop from the side of the spoon in drops. This should 
be used only for preserves. 



34 everywoman's canning book 

Apples 

Do not can the early summer apple. It is better to use 
this variety as a basis for apple butter or jams. Windfall 
apples of the fall or winter varieties should be canned for 
use after the winter apple is out of the market, or when 
the price is prohibitive. When the apple barrels are picked 
over, as they should be at least twice during the winter, 
the apples which are specked or becoming soft may be 
canned. 

Pare and cut out the bruised or soft spots, quarter and 
core, and drop into slightly salted water. Apples shrink 
more than most fruits, and it is well to blanch them one 
minute in boiling water. Plunge into cold water and pack 
in clean jars. Fill crevices with hot water, adjust rubber, 
cover, and seal lightly. Process twenty minutes. 

Apple Sauce 

Windfalls, seconds, or picked-over apples may be made 
into apple sauce the usual way. Pack hot into clean jars 
to one-half inch of the top, and process for ten minutes. 
Have the water just simmering in the hot water bath. 

Store jars and use in the spring, when apples are high 
in price. May be used as pie filling. 

Peaches 

Select well-ripened peaches. Grade according to size 
and tie in cheesecloth. Blanch in boiling water just long 
enough to loosen skins. The length of time will vary from 
fifteen seconds to one minute, depending on ripeness of 
fruit. Plunge into cold water and pare with a silver knife. 
To keep from discoloration, drop pared peaches into 
slightly salted cold water, using two tablespoons of salt 



ALWAYS READ GENERAL DIRECTIONS 35 

to one gallon of water. Pack into freshly washed jars, 
whole or halved, with stones removed. Add syrup of 
desired sweetness, adjust rubber, cover, and seal lightly. 
Process in hot water bath twenty minutes. 

Plums 

The yellow egg, green gage, and the common damson 
plums are used for canning. Stem, and wash in cold 
water. Do not remove the skins, but prick in several 
places to keep from bursting. Pack without crushing in 
freshly washed jars. Fill the jar with syrup of desired 
sweetness, adjust rubber, cover, and seal lightly. Process 
for fifteen minutes. 

Pears 

Follow general directions for apples (page 34), but 
do not blanch. Small pears may be canned whole. A 
clove stuck in the end of each pear gives flavor to the 
fruit. A little lemon peel or thin strips of candied ginger, 
put in the jar, is pleasing to some tastes. A medium syrup 
is best for pears. Process twenty minutes. 

Pineapple 

Pare and core pineapple. Cut in one-inch slices and 
quarter or leave slices whole, as preferred. Tie in cheese- 
cloth and blanch one minute in boiling water. Plunge into 
cold water. Pack in jars, fill crevices with thick syrup 
to one inch of top, adjust rubber, cover, and seal lightly. 
Process twenty minutes. 

Rhubarb 

Choose red, juicy stalks. Wash, but do not peel. Cut 
in one-inch pieces. Tie in cheesecloth, and blanch one 



2,6 everywoman's canning book 

minute in boiling water to remove acidity. Plunge into 
cold water. Pack in jars, fill crevices with thick syrup 
to one inch of top, adjust rubber, cover, and seal lightly. 
Process fifteen minutes. 

Berries 

Blackberries, blueberries, currants, sweet cherries, 
huckleberries, loganberries, raspberries, and straw- 
berries may all be canned according to these general 
instructions: 

The flavor of canned berries will be better if the sugar 
is added in the form of syrup before the berries are 
cooked. 

If sugar is scarce or high in price, use water instead of 
syrup. 

Berry juice is sometimes used in place of water to make 
syrup. This gives to the fruit a darker appearance, and 
makes a very choice-looking pack. 

Do not blanch berries. Pick over carefully, discarding 
any that are over-ripe or crushed. Remove all stems. 
Pack in jars, pressing each layer down with a wooden 
spoon, without crushing fruit. Fill crevices in jar with 
syrup or water, and process according to time given in 
time table. See page 39. 

If water was added to the berries instead of syrup, 
when opening the jar, drain the water into a saucepan and 
boil down one-half. Then add sugar to taste and cook 
for a few minutes. Pour fruit into hot syrup, boil one 
minute, and cool before serving. 

Sour cherries, cranberries, gooseberries, should be 
blanched in boiling water for one minute, to reduce their 
acidity. 



ALWAYS READ GENERAL DIRECTIONS T>7 

Popular Method for Canning Strawberries 

If strawberries are packed in jars and syrup added, 
they rise to the top of the jar and make a poor appearance. 
The following method is popular, as it gives a good- 
looking pack: 

Pick over strawberries; wash, hull, and put in a deep 
baking dish. To each quart of berries add one-quarter 
cup of water and sprinkle well with sugar, using one-half 
pound of sugar to each quart of berries. Put a cover or 
plate over the dish, and set in a moderate oven until the 
berries are soft. When cooked, let stand in the dish in a 
cool place for twelve hours. Then pack in clean jars to 
within one-half inch of top, adjust rubber, cover, and 
seal lightly. Process ten minutes. 

Sun-cooked Strawberry Preserve 

Do not attempt sun cookery unless hot, dry weather is 
anticipated. Pick berries early in the morning, wash and 
hull. Allow equal weights of sugar and fruit. Place the 
berries on platters in a single layer. Make a thick syrup 
with sugar, adding just enough berry juice or water to 
dissolve sugar. Pour over the berries in platters. Cover 
with a piece of plain window glass and set out of doors 
in the hot sun for a day or two, depending on weather 
conditions. The glass should not rest on the berries, but 
should come a few inches from them. When the berries 
are soft and the syrup has thickened almost to a jelly, it 
is time to pack them in freshly washed jars. Adjust 
rubber, cover, and seal lightly. Put in hot water bath, 
and have water just simmering for ten minutes. Remove 
from hot water bath and seal. 

Pitted cherries, raspberries, and peaches may be 
sun-cooked in the same way as strawberries. 



38 everywoman's canning book 

Special Method for Raspberries 

Pick over berries carefully, discarding soft ones and 
any that are wormy. Pack in jars to the brim, pressing 
each layer down lightly with a wooden spoon. Pour syrup 
of desired sweetness over berries, and let stand fifteen 
minutes before sealing. Raspberries have a tendency to 
settle in the jar, and at the end of fifteen minutes add more 
berries. Adjust rubber and cover, seal lightly, and process 
fifteen minutes. 



ALWAYS READ GENERAL DIRECTIONS 



39 



TIME TABLE FOR FRUITS AND BERRIES 
WITH KIND OF SYRUP TO USE 

Do not attempt to use this table until familiar with 
General Canning Instructions (pages 1 and 32) 



Fruit 



Blanch 



Process 



Syrup 





Minute 


Minutes 




Apples 


I 


20 


Water instead 


Blackberries 


Omit 


i5 


Medium 


Blueberries or 


Omit 


i5 


Medium 


Huckleberries 


Omit 


i5 


Thin 


Cherries (sweet) 


Omit 


18 


Medium 


Cherries (sour) 


i 


18 


Thick 


Cranberries 


i 


i5 


Thick 


Currants 


Omit 


15 


Thick 


Gooseberries 


I 


i5 


Thick 


Loganberries 


Omit 


i5 


Medium 


Peaches 


I 


20 


Thick 


Pears 


Omit 


20 


Medium 


Pineapple 


i 


20 


Thick 


Plums 


Omit 


i5 


Thick 


Raspberries 


Omit 


i5 


Medium 


Rhubarb 


I 


i5 


Thick 


Strawberries 


Omit 


IO 


Medium 



Remember that in case of sugar shortage water may be 
added to the fruit in place of syrup, and the sweetening 
added when the jar is opened. 

Unless fruits or berries are to be used for pie filling, 
when water is used in place of syrup do not discard it. 
Drain, boil down one-half, then add sugar to make a syrup 
of desired sweetness. Pour berries or fruit into hot 
syrup and cook a few minutes. Cool before serving. 



COLD WATER METHOD FOR 
PRESERVING FRUIT 

Cranberries, gooseberries, rhubarb, can be kept for 
winter use without cooking, by the cold water process. 
A few general rules should be observed. 

Cranberries. Pick over and remove stems. Be sure 
all soft ones are discarded, or they will ferment and 
spoil all. Wash the berries and pack in freshly washed 
jars. Adjust new rubber. Put jar filled with cranberries 
in deep pail, and turn in clean cold water. When the 
water in the pail comes over the top of the jar five or 
six inches, put on cover and seal under water. 

Gooseberries. Select gooseberries before they begin 
to turn red, and do not break the capsules which inclose 
pulp and seed of the berries. The greatest care must be 
exercised in picking over the berries, that no soft ones 
are used, or they will ferment, spoiling the contents. 
Follow general directions for cranberries, sealing under 
water. 

Rhubarb. Wash before cutting. Do not remove skin. 
Cut in inch pieces, or leave in lengths to fit the jars. 
Follow general directions for cranberries, sealing under 
water. 

To Serve. The following is considered the most satis- 
factory of the many methods of preparing rhubarb that 
has been kept in cold water : Do not throw away the water 
in the jar. Pour into a kettle and boil down until one- 
half the original amount. Add the rhubarb, cook until 
soft, and add sugar to taste. Orange peel or a slice of 
lemon cooked in the liquid greatly improves the flavor 
for some tastes. 

40 



JELLY MAKING 

Jelly making is simple enough, if a few general rules 
are observed. Those who wish to know the scientific 
principles underlying the art are referred to "Successful 
Canning and Preserving," by Ola Powell, and to "The 
Principles of Jelly Making," by N. E. Goldthwaite, Ph.D. 
The latter is a free bulletin (No. 31), issued by the 
University of Illinois, Urbana, Illinois. 

Jellies are made by cooking together certain fruit 
juices and sugar in the right proportion. A good jelly 
will have certain essential qualities. It should be of good 
color, with sparkling transparency, of decided flavor, and 
firm enough, without being tough or gummy, to hold its 
shape when slipped out of the glass. 

Fruit juice is composed mostly of water, and also of 
small amounts of flavoring substance, sugar, acids, and a 
most important substance called pectin. Without pectin 
present in the fruit juice, no jelly can be made unless 
artificial means are employed. Some fruits are very rich 
in pectin, while others have very little ; hence the impor- 
tance of choosing fruit rich in pectin, or of combining 
two fruits when a fruit is known to have but little pectin. 
Sour apples, unripe grapes, currants, and quinces have 
a large proportion of pectin; while pears, peaches, straw- 
berries, and cherries have smaller amounts. Over-ripe 
fruit is almost entirely deficient in pectin, and it is im- 
possible to make jelly from it. Always cook fruit before 
straining out the juice, for heat is essential in developing 
the pectin. Uncooked fruit is often found lacking in 
pectin, while the same fruit cooked is found to have a 
great deal. 

41 



42 EVERYWOMAN S CANNING BOOK 

In using another fruit juice to supply pectin, use equal 
measure of the two juices. Apples are ordinarily used 
for this purpose, since apple juice is mild, and will not 
obscure the desired flavor. Grapes and quinces have too 
decided a flavor of their own to be used as a pectin supply. 

To discover whether fruit juice has pectin, take a little 
of the juice on a saucer and add to it a small amount of 
grain alcohol, ninety-five per cent pure. If a gelatinous 
mass forms, there is enough pectin in the juice to make 
a good jelly. If there is no pectin, the juice must be cooked 
again with apple parings, apple juice, or the white inner 
skin of lemons, oranges, or grapefruit. Continue the cook- 
ing of the fruit juice until it responds to the alcohol or 
pectin test. 

Failures in jelly making are usually attributable to 
four causes: Use of over-ripe fruit; use of too much 
sugar; cooking too large a quantity of fruit juice at a 
time; failure to add a fruit rich in pectin when using 
fruits known to be lacking in pectin, as, for example, 
using ripe cherries without combining with their juice 
some apple juice, to supply pectin. 

General Rules to Follow in Making Jelly 

One secret of quick and perfect jelly is to have every- 
thing hot which comes in contact with the jelly. Add the 
sugar after heating it (on a platter in the oven is often 
the most convenient way), and have the jelly glasses 
standing in hot water, ready for the jelly as soon as it 
is ready to take from the stove. Have everything at hand 
before putting the fruit juice to boil. 

With a wooden potato masher or spoon, crush soft 
fruit, such as raspberries, strawberries, grapes, etc., in a 



ALWAYS READ GENERAL DIRECTIONS 43 

saucepan, add just enough water to prevent burning, and 
heat slowly over the fire. When hot throughout (do not 
let fruit boil) pour into a jelly bag and let drip. The 
jelly bag may be suspended from the backs of two chairs, 
or in any clean and convenient place where it will be 
out of the way. 

Hard fruits, such as apples, quinces, peaches, plums, 
pears, etc., are prepared for jelly making as follows : 
Wash ; do not remove skins ; cut up and put in a sauce- 
pan, cores, seeds, and all. Barely cover with water and 
cook until soft. Drain in a jelly bag until the pulp is dry. 
Do not press the bag. Four to six hours is usually long 
enough to let fruit drain. 

To make a second extraction, return the pulp from the 
jelly bag to the saucepan, add enough water to prevent 
burning, and heat through. Return to the jelly bag and 
let drip. This second extraction may be combined with 
the first, if desired. The alcohol test for pectin will show 
whether the second extraction will make jelly, or be fit 
only for fruit juice. 

To make a good jelly, fruit juice should taste about as 
tart as a sour apple. If juice is found to be lacking in 
acidity, add a little lemon or other acid fruit juice. The 
addition of acidity improves not only the flavor, but the 
texture of the jelly. This is true of jelly made from flavor- 
less apples, quinces, blackberries, and blueberries. 

Jelly pulp may be cooked with a little water, spices and 
sugar added to taste, and made into a fruit butter. 

Measure the fruit juice before putting it over the heat, 
bring to the boiling point quickly, and boil eight minutes. 
Skim just before adding the sugar, and then as needed. 

To each quart of juice add three-fourths of a quart of 
sugar which has been heated. There are three exceptions 



44 everywoman's canning book 

to this general rule, blueberries, green grapes, and cur- 
rants. With these juices allow equal measures of sugar. 
Stir until the sugar is dissolved, then boil rapidly from 
three to five minutes. 

Make jelly in small quantities. One quart or three 
pints of fruit juice is enough to make into jelly at one 
time. Such quantities can be handled more safely and 
successfully. If one desires to make more jelly, have two 
saucepans over the fire, with a quart of juice in each. 

The most reliable and the simplest test by which to 
know when to take jelly from the stove is called the 
two-drop test. A little experience in this method gives 
one a safe guide for all time. Take a little of the boiling 
syrup on a tablespoon, after the sugar has been cooked 
in it for three minutes, and pour the syrup from the side 
of the spoon above the kettle. When the jelly is done, 
the syrup will form in two large, thick drops at the side 
of the spoon before falling off. Remove at once from the 
fire and pour into jelly glasses, which should be standing 
in hot water. 

A single layer of damp cheesecloth placed over the top 
of the glass may be used as a strainer, in case some of the 
white coating from the sides of the saucepan is floating 
in the jelly. 

Jelly may be made on a rainy or cloudy day, as well as 
when the sun shines brightly. 

If jelly does not seem firm enough after it is cold, let 
it stand for a few days in the hot sun, covered by a piece 
of plain window glass. 

Honey may be used in place of sugar, with equal 
measures of fruit juice and honey. 

Give great care to the jelly bag, especially those made 
of felt. See that the bag is scalded and hung out of doors 



ALWAYS READ GENERAL DIRECTIONS 45 

in the sun after use. Any sourness about the jelly bag 
imparts a flat, insipid taste to the fruit juice. Fruits are 
sometimes blamed for their lack of good flavor, when a 
poorly cared for jelly bag is really the cause. 

When making jelly in the winter, it is well to let the 
fruit drip from the jelly bag near a hot stove or radiator. 
The pectin in the fruit juice causes the bag to stiffen when 
it is cold, and if the fruit becomes chilled, a great deal of 
the juice is lost in this way. 

To Cover Jelly 

When the jelly is cold, melt a little paraffin in a sauce- 
pan and pour over the top. Be sure that the paraffin 
touches the edge of the glass all around. A tablespoon of 
melted paraffin is enough to cover and protect the jelly. 
Great, thick coverings of paraffin are unnecessary and 
wasteful. Tip the glass after putting on the paraffin, in 
order that it will reach the edges all around. Another 
method is to cut white paper to fit the glass above the 
jelly. Dip the paper in brandy before putting on top of 
the jelly. Either of these methods will protect jelly 
indefinitely. When jelly is for immediate use, the brandy 
is superfluous. 

Apple Jelly 

Wipe apples, remove stems, but do not peel. Cut out 
any imperfect spots. Quarter and put in porcelain-lined 
or agate kettle, barely cover with water, and cook until 
tender. Mash and drain through a colander, then drain 
this juice in a jelly bag. The apple may be put at once 
into the bag, but if convenient to use the colander first, 
the draining is quicker. Proceed according to general 
instructions, page 43. If the color of the fruit juice is 



46 everywoman's canning book 

light, a little red vegetable coloring matter may be added 
just before removing the jelly from the stove. Use about 
as much coloring matter as one might pick up on the 
point of a penknife for each pint of juice. 

To vary the above recipe, just before turning the jelly 
into the hot glasses, add a teaspoon of vanilla extract 
or a teaspoon of almond extract to a quart of juice, or 
hold a lemon verbena or rose geranium leaf in the hot 
jelly for a few seconds. Each of these gives to the jelly 
quite a decided flavor, thought delicious by many. A thin 
slice of lemon or orange cooked in the juice before the 
sugar is added, and then removed, is helpful, especially 
when the apples are not of good acidity. 

Spiced Apple Jelly 

Into one quart of apple juice, measured before setting 
to boil and before the sugar is added, put a spice bag of 
fine muslin containing one-half teaspoon of clove and one 
teaspoon of cinnamon. Cook in the juice five minutes. 
Remove just before the sugar is added. Add sugar and 
proceed according to general directions, page 44. 

Apple Jelly from Parings 

Thrifty housewives have long been familiar with the 
delicious jelly made from apple parings. When making 
apple pies, save the parings, seeds, and cores of the apples. 
Put in a saucepan and cover with cold water. Cook until 
parings are soft and have lost their color. Strain through 
a sieve and put the juice to drip in the jelly bag. Proceed 
as for apple jelly, page 45. The parings from enough 
apples to make two apple pies will give one tumbler of 
jelly. The color from the parings gives a deep crimson 



ALWAYS READ GENERAL DIRECTIONS 47 

jelly, which is really a first quality product, made from 
what is so often thrown into the garbage. 

Crabapple Jelly 

Choose sound, well-colored apples. Cut in halves and 
proceed as for apple jelly, page 45. 

Barberry Jelly 

Pick barberries before the frost touches them. 

To four quarts of apples, cut up, add three pints of 
barberries. Add water barely to cover the fruit, and cook 
until the barberries are shriveled. Strain through a jelly 
bag and proceed according to general instructions, page 43. 

Blueberry Jelly 

Quite uncommon is the delicious jelly made from the 
blueberry. Extract the juice in the usual way, as for all 
soft berries, page 42. Drain in the jelly bag. Two and 
even three extractions can be made from the pulp. Pro- 
ceed according to general directions, using equal measures 
of sugar and juice. This gives a sweet rather than an 
acid jelly. A little lemon juice added before removing 
from the stove improves the flavor. 

Cranberry Jelly 

Take three half-pints of apple juice and one half-pint 
cranberry juice, measured after it has dripped through 
the jelly bag. Heat three-fourths the combined measure 
of sugar, and add to the juice after it has boiled five 
minutes. Proceed according to general instructions, 
page 44. 



48 everywoman's canning book 

Currant Jelly 

Do not pick currants directly after a rain, as they take 
up a great deal of moisture. Equal proportions of red 
and white currants may be used, making a jelly much 
lighter in color than when all red currants are used. Do 
not remove the stems from the currants. Wash and 
drain. Put in a porcelain or agate kettle, and mash with 
a wooden masher. Cook until the currants have lost 
their color. Strain through a colander and put juice to 
drip through a jelly bag. Measure, and proceed as for 
all jelly making, page 43, but use equal measures of sugar 
and juice. Three extractions of juice for jelly may be 
made from currants. 

Another method that saves the work of different exti ac- 
tions is to cover the currants with water at first. The 
cooking then extracts all the juice at once. 

Elderberry Jelly 

Contributed by Mrs. Bates 
Pick elderberries when they are red, just before turn- 
ing dark. Use two parts of elderberries to one part 
apples. Pick the elderberries from the stems, quarter 
the apples, and cook together until soft. Strain through 
a jelly bag. Boil the juice three to five minutes, and add 
three-fourths the measure of heated sugar. Proceed 
according to general directions, page 44. 

Grape Jelly 

Do not use grapes which are fully ripened. They are 
best for jelly when some still red are mixed with the 
purple ones. Grapes should be picked over, washed, and 
the stems removed before putting into white-lined or 



ALWAYS READ GENERAL DIRECTIONS 49 

agate saucepan. Put over the fire, mash with a pestle, 
and let simmer very gently until softened throughout. 
Pour into a jelly bag and let drip over night. Proceed 
as for all jellies, page 43. 

Green Grape Jelly 

Pick the grapes just before they take on color. Follow 
instructions for grape jelly, but use equal measures of 
sugar and juice. A little green vegetable coloring paste 
may be necessary to give an attractive color. Add just 
before removing the jelly from the stove. 

Mint Jelly 

Proceed as for apple jelly, page 45. Three minutes 
before removing from the stove, add the crushed leaves 
and stalks of a small bunch of mint. When the jelly is 
ready to pour, take out the mint and add a little green 
vegetable coloring paste. Strain the jelly through a cheese- 
cloth spread over the glasses, or tied tightly about the 
saucepan ; otherwise bits of mint leaf may be floating in 
the jelly and spoil its transparency. 

Quince Jelly 

Proceed as for apple jelly, page 45, using quinces in 
place of apples and removing the seeds from fruit before 
cooking. Quince parings make delicious jelly, while the 
better portions may be used for preserves, etc. 

Raspberry Jelly 

Raspberries must not be too ripe. Combine equal 
measures of apple juice with raspberry juice, and after 
boiling ten minutes add three- fourths the combined 



50 EVERYWOMAN S CANNING BOOK 

measure of heated sugar. Proceed as for all jellies, 
page 44. 

Raspberry juice may be combined with strawberry 
juice. 

Strawberry Jelly 

Strawberry juice contains but little pectin, therefore 
apple juice must be added in order to make a satisfactory 
jelly. As apples are not in season when strawberries are 
ripe, store the strawberry juice (page 53) in jars until 
the fall. Prepare apple juice in the usual way, and add 
two parts apple juice to one part strawberry juice, and 
proceed according to general directions, page 43. 

Triple Fruit Jelly 

Boil together, until soft, four quinces, pared and cut 
small, one quart of cranberries, two quarts of apples, 
cut up. Strain through a jelly bag over night. Measure 
the juice and boil three to five minutes. Add an equal 
measure of heated sugar, and boil from three to ten 
minutes. Test by the two-drop method. Pour in hot 
glasses. 



FRUIT JUICES 

No preserve closet is complete without a good supply 
of fruit juice, stored to use for jelly making, for desserts, 
or for beverages. Many housekeepers make their fruit 
juices in season, and instead of spending their time in the 
kitchen when it is fine weather, leave jelly making until 
cold or stormy days. Some housekeepers, too, prefer 
their jelly made fresh, and keep on hand a generous 
supply of fruit juices, which can be made up into jelly 
as needed, six or eight glasses at a time. 

Apple, blackberry, cherry, currant, grape, rasp- 
berry, and strawberry juice can be used in a variety of 
ways other than in jelly making. Nothing is more pala- 
table on a hot day than a cold drink which can be made 
easily from bottled fruit juice. The addition of cracked 
ice, a slice of lemon, and sugar or syrup to taste, makes 
an inviting beverage, served in place of the customary 
afternoon tea. Economical desserts, also, such as sher- 
bets and a variety of gelatine dishes, may be made from 
fruit juices. 

Use the same care in selecting and washing fruits and 
berries for making fruit juices that you would for pre- 
serving or jelly making. Green or unripe fruit is not 
desirable, since its acidity is too great, while over-ripe 
fruit imparts a disagreeable flavor to the juice. There- 
fore it is important to choose only ripe, perfect fruit, 
if a first quality fruit juice is desired. 

Extract the juice from the berries or fruit as if jelly 
were to be made, page 42. In heating the fruit, always 

51 



52 everywoman's canning book 

use a porcelain or agate kettle, adding just enough water 
to keep from burning. Crush with a wooden masher, 
and when hot throughout put into the jelly bag to drip. 
Do not let the fruit boil before removing from the fire. 
Heating the fruit increases the yield of juice, and gives 
a better flavor and color to the product. Never add sugar 
to fruit juice which is to be made into jelly. It may be 
used in juices stored for beverages, desserts, etc., but with 
no special advantage. 

Bottling. Pour the fruit juice which has dripped from 
the jelly bag into sterilized bottles or jars, to within one 
inch of top. (Boil the bottles or jars for ten minutes 
before adding the fruit juice, since it is not to be steri- 
lized.) The space between the juice and the top of the 
bottles allows for expansion when the juice is hot. 

Have new corks to fit the bottles, soaking in warm 
soda water (a teaspoon of soda to a quart of water) for 
thirty minutes. Rinse well in boiling water before using. 
Put the corks loosely in the bottles before putting them 
into the hot water bath. A piece of cloth tied over the 
cork will keep it in place and prevent its blowing out 
during the processing. If juices are stored in jars, fill 
to one-half inch of the top, adjust rubber, cap, and seal 
lightly. 

Processing. Fruit juices are pasteurised rather than 
sterilized. This means that the temperature of the hot 
water bath should be kept below boiling, or just at the 
simmering point. The wash boiler can be used in pasteur- 
izing as well as in sterilizing. Be sure to put racks in the 
bottom of the boiler before putting in bottles or jars. ' 

Have the water in the boiler come to within one inch 
of the top of the bottles or jars. Heat the water quickly, 



ALWAYS READ GENERAL DIRECTIONS 53 

and keep simmering for twenty minutes. Do not begin 
to count the time until the water is seen to be at the 
simmering point. No harm is done if the water boils for 
a minute or two, but the juice has a better color if the 
bath is kept just below the boiling point. 

Sealing. Remove the bottles or jars from the con- 
tainer, and if bottles are used, press the corks firmly in 
as far as they will go, and set aside to cool. When the 
bottles are cool, dip the cork and end of the neck of 
the bottle into melted paraffin, to make an air-tight seal. 

If jars are used, seal completely, in the usual way. 

A white sediment will sometimes form in the bottom 
of the bottle or jar. This does not indicate that the juice 
has spoiled; simply that acid crystals have settled. In 
jelly making, care should be used, in pouring juice from 
the bottle, that this sediment is not disturbed; otherwise 
the jelly will not be clear. 

For those who wish to bottle fruit juice for commercial 
purposes, Miss Ola Powell's "Successful Canning and 
Preserving" is recommended. 

All fruit juices are made and bottled in the same general 
way, and it will not be necessary for the housewife to 
have detailed directions to follow for each kind of fruit. 
Directions for strawberry juice are given in full, as a 
guide for the other fruit juices. 

Strawberry Juice 

Select well ripened strawberries. Put in a colander, 
and wash all grit from the fruit; then hull. Put the 
berries in a porcelain or agate kettle; add enough water 
to keep the fruit from scorching; mash with a wooden 
masher until the berries are soft. Leave over the fire 



54 EVERYWOMAN S CANNING BOOK 

until the berries are heated throughout. Do not let boil. 
Put to drain in jelly bag. Bottle according to general 
directions. Pasteurize for twenty minutes. 

Grape Juice 

A simple method 
10 pounds grapes Sugar 

Pick ten pounds of grapes from stems, and wash. 
Simmer until soft in two quarts of water. Mash through 
a colander, and drain over night in a jelly bag. To one 
quart of fruit juice add one-half cup of sugar. Bring to 
the boiling point, pour in hot sterilized jars, and process 
eight minutes. 

Raspberry Vinegar 

4 quarts raspberries i quart vinegar 

6 cups sugar 

Put half the berries in a large bowl; add the vinegar, 
and let stand over night. Strain, and squeeze well through 
cheesecloth. Pour this juice over the other half of the 
berries, and let stand over night. Squeeze, and strain 
the liquid ; add sugar and bring to the boiling point. Seal 
air-tight. This may be used in fruit punches in the 
summer, or as a drink, diluted with water. 

Dandelion Shrub 

2 quarts dandelion blossoms 3 lemons 

4 quarts boiling water 3 oranges 

4 pounds white sugar f cake compressed yeast 

Pour boiling water over the blossoms. Let stand on 
the back of the stove twenty-four hours. Slice lemons 



ALWAYS READ GENERAL DIRECTIONS 55 

and oranges thin, remove seeds; pour sugar over them, 
and let stand over night. Strain blossoms from water, and 
pour the strained liquid over orange, lemon, and sugar. 
Add yeast dissolved in a little lukewarm water. Let the 
mixture stand five or six days, with cheesecloth for cover- 
ing. Skim when necessary. Then strain again, and bottle. 

Two typical recipes for the use of fruit juices are given. 
Every housekeeper can make her own adaptations. 

Grape or Raspberry Tapioca 

3 cups grape or raspberry juice % cup sugar 

^ cup minute tapioca 

Heat the grape or raspberry juice; add one-half cup 
of minute tapioca and one-half cup of sugar. Cook for 
fifteen minutes in a double boiler. Chill, and serve with 
whipped cream. 

Grape Juice Sherbet 

i pint grape juice i^cups boiling water 

4 tablespoons lemon juice ^ cup cold water 

Juice of half an orange I cup sugar 

i tablespoon granulated gelatine 

Soak gelatine in cold water five minutes. Make a syrup 
by boiling the sugar and hot water for fifteen minutes; 
then add the soaked gelatine. Cool slightly; add grape, 
orange, and lemon juice. Freeze, using a mixture of 
three parts ice to one of salt. 



PICKLING 

Pickling is preserving with salt or vinegar. In adding 
spices and condiments to pickles, one may be guided by 
individual taste. Some prefer pickles highly spiced, while 
others wish for very little seasoning. 

Equipment. Only porcelain-lined or agate kettles 
should be used when cooking pickles. Acids attack metal 
utensils and spoil the pickles. Use a wooden spoon for 
stirring. 

Jars should be well washed and scalded before being 
used. Rubbers which come with the jars may be used 
in place of new ones for sealing pickles. 

Sealing. All pickles should be sealed air-tight. Ordi- 
narily it is not necessary to process them in the hot water 
bath after partial sealing. 

Brine. When recipe calls for brine, make as follows : 
one cup of salt to four quarts of water. 

Favorite Recipes from Old New England Families 

Pickled String Beans 

Contributed by a Sherborn farmer 

Select tender beans, fresh from the garden. Do not 
break off ends or string. Leave whole, and wash in cold 
water. Spread on the table to dry. Take a large crock; 
sprinkle a layer of salt in the bottom of the crock to a 
depth of one inch. When the beans are dry, put in a layer 
of beans, then a generous handful of salt. Alternate 
layers of beans with salt until crock is full. Cover well 

56 



ALWAYS READ GENERAL DIRECTIONS S7 

with salt. Put large plate on top and weigh down with 
heavy stone. Beans will keep this way all winter. 

To Use. Take out beans as needed. Wash. Remove 
ends, string and cut up. Put into boiling hot water and 
boil rapidly for fifteen minutes. Pour off water, add 
fresh boiling water, and cook until tender. 

Pickled Beets 

Cook young beets in an open kettle until soft. Plunge 
into cold water and slip off the skins with the fingers. 
Pack into jars. Fill jars with weak solution of vinegar 
and water. Adjust rubber, cap, seal lightly, and process 
one hour. Equal parts of vinegar and water give good 
flavor to the beets. If the vinegar is old and strong, use 
one part vinegar to two parts water. 

Pickled Corn 

Blanch corn on the cob in boiling water for three 
minutes. Plunge into cold water and cut from the cob. 
Pack into a small stone crock, and add one cup of salt 
to every nine cups of corn. Mix thoroughly. Put plate 
on top of corn and hold down with a heavy weight. 
After a few days, brine from the corn should form over 
the rim of the plate. If not, add brine made from one- 
half cup of salt to one quart of cold water. Pour into 
the crock to cover the plate. 

To Use. Take out the amount of corn needed, putting 
the plate in place again. Rinse in cold water. Cover corn 
with plenty of water, and bring to the boil. Then pour 
off the water. Repeat this process. Drain through a 
colander and put in the oven to dry out. It is now ready 
to serve. Add milk, butter or butter substitute, and 
seasoning. 



58 everywoman's canning book 

Celery Pickle 

Contributed by Miss Ida Putnam 
3 pints chopped green tomatoes 
3 pints chopped ripe tomatoes 
2.\ pints chopped onions 
2 bunches celery, chopped with leaves 
2 medium-sized red peppers 

Do not peel tomatoes. Mix all together, add one-half 
cup salt, and let stand over night. Drain and add : 

2 quarts vinegar \ teaspoon cinnamon 

i quart sugar \ teaspoon cloves 

\ cup mustard seed 

Cook twenty minutes or more. Seal in jars. 

Canned Cucumbers 

Miss Stockin's recipe 
Peel fresh cucumbers, cut in one-quarter inch slices, 
and soak in brine for eight hours. Drain well and pack 
into jars. Fill the jars with vinegar, stirring the cucum- 
bers with a fork, that the liquid may fill all crevices. 
When the jars are full, seal lightly and put in boiler, with 
warm water to come over the top of the jars. Bring water 
to the boiling point and boil for fifteen minutes. Remove 
and seal. 

Pickled Cucumbers 

Cut small cucumbers from the vine, leaving one-half 
inch of stem. Wash carefully, rubbing off all the little, 
prickly black spots. Pack jars full. Add one teaspoon 
of salt and one-fourth teaspoon of cayenne pepper to each 
quart. Fill jars to overflowing with cold vinegar, adjust 
new rubber, and seal tight. 



ALWAYS READ GENERAL DIRECTIONS 59 

Uncooked Cucumber Pickle 
10 medium-sized cucumbers 1 tablespoon celery seed 
2 small onions 2 tablespoons mustard seed 

\ pint white wine vinegar \ cup olive oil 

Pare and slice cucumbers thin. Sprinkle with one-half 
cup salt and let stand over night. In the morning, place 
in colander and rinse off the salt. Drain; add onions, 
chopped fine, and other ingredients. Mix all together 
well. Seal in jars. This recipe makes about three pints. 

Chopped Pickle 

4 quarts green tomatoes 1 cup salt 

1 quart onions 1 cup white mustard seed 

18 large green peppers I cup celery seed 

12 large red peppers 4 quarts vinegar 

4 quarts cabbage 2 pounds brown sugar 

Remove seeds from peppers. Chop tomatoes, onions, 
cabbage, and peppers ; add one cup of salt, and mix well. 
Cover with water and let stand over night. In the morn- 
ing, drain. 

Boil vinegar and sugar for twenty minutes. Pour over 
drained vegetables, add mustard and celery seed, and cook 
until tomatoes are soft. Seal while hot. 

Mustard Pickle 

2 bunches celery 6 teaspoons mustard 

2 heads cauliflower 1 tablespoon turmeric powder 

2 small red peppers 2 cups sugar 

1 qt. small silver-skin onions 1 cup flour 

2\ quarts vinegar 

Cut celery in inch pieces, break cauliflower in flowerets. 
Remove seeds from peppers, and chop fine. Peel onions. 



60 everywoman's cInning book 

Combine all vegetables and put in brine for twenty- four 
hours. Then cook in the same brine until tender. Drain. 
Mix dry ingredients with water, to make a smooth 
paste; add vinegar, boiling hot, and cook until creamy. 
Pour over vegetables. Cook all together for a few min- 
utes. Seal in jars. This will keep two years. 

Philadelphia Pickle . 

12 ripe tomatoes \ cup raisins 

2 large peppers 1 cup brown sugar 

2 large onions 1 cup vinegar 

1 stalk celery 1 tablespoon salt 

Cinnamon and cloves to taste 

Peel and quarter tomatoes. Remove seeds from peppers, 
and chop peppers, onions, and celery fine. Combine vege- 
tables and cook ten minutes. Add spices; bring to the 
boiling point; add raisins and sugar, and cook until 
tomatoes and onions are soft. Seal hot in jars. 

Green Tomato Pickle 

■§ peck green tomatoes 3 cups brown sugar 

1 quart onions 1 ounce mustard seed 

2 red peppers 1 ounce celery seed 

4 green sweet peppers Vinegar (see directions) 

Spice bag containing 12 whole cloves, handful stick 
cinnamon, and teaspoon allspice 

Slice tomatoes and onions thin. Sprinkle with one cup 
of salt, and let stand over night. In the morning, drain 
and rinse off the salt. Remove seeds from peppers and 
chop peppers fine. Put all in a kettle and just cover with 
vinegar. Add spice bag, and cook until vegetables are 



ALWAYS READ GENERAL DIRECTIONS 6l 

soft. Remove bag; add sugar, mustard seed, celery seed, 
and cook ten minutes more. Seal in jars. 

Dutch Salad 

4 quarts green tomatoes 6 green sweet peppers 
i§ quarts button onions 6 teaspoons mustard 

i quart cucumber pickles i tablespoon turmeric powder 
i head cauliflower 2 cups sugar 

i bunch celery I cup flour 

2\ quarts vinegar 

Chop tomatoes and peppers fine. Break cauliflower 
into flowerets, discarding only the leaves. Discard leaves 
of celery, cut stalks into inch pieces. Peel onions. Com- 
bine all vegetables, with the exception of the cucumber 
pickles. Cover with brine and let stand twenty-four hours. 
Then boil in the same brine for thirty minutes, and drain. 
To cooked vegetables add cucumber pickles, cut in half- 
inch cubes. 

Mix dry ingredients with water, to form a smooth 
paste. Add vinegar, boiling hot, and cook until creamy. 
Pour over well-drained vegetables. Cook a few minutes. 
Seal air-tight. This will keep two or three years. 

Sweet Pickled Cherries 

3 quarts red or black cherries 2 pounds sugar 
3 cups vinegar \ teaspoon ground clove 

\ teaspoon cinnamon 

Remove cherry pits. Combine vinegar, sugar, and 
spices, and cook until syrup is thick. Pour over cherries 
and simmer for three minutes. Let stand over night and 
cook again, boiling gently for ten minutes. Seal in jars. 



62 everywoman's canning book 

Sweet Pickled Crabapples 

7 pounds crabapples i quart vinegar 

i pint water 3 pounds sugar 

2 tablespoons whole cloves 

Boil sugar, water, and vinegar ten minutes. Add cloves 
and crabapples. Cook until apples are tender, but not soft. 
Pack into jars. Cook syrup until thick, and fill crevices 
between apples with hot syrup. Seal air-tight. 

Ripe Cucumber Pickle 

10 large, ripe cucumbers 1 quart vinegar 

2 pounds sugar Spice bag 

Pare and seed large, ripe cucumbers. Cut each cucum- 
ber lengthwise into four pieces. Let stand twenty-four 
hours, covered with vinegar, in a cool place. Drain. 

Boil two pounds of sugar and one quart of vinegar for 
twenty minutes, with spice bag containing two teaspoons 
cinnamon and one of clove. Remove bag. Add drained 
cucumbers, and cook in syrup until tender. When soft, 
pack cucumbers in hot jars. Cinnamon stick may be 
added to the jars when packing. Cook syrup down until 
thick enough to jell on a saucer, and pour hot over cucum- 
bers. Seal. This is delicious if kept six months before 
opening. 

Sweet Marlborough Pickle 

8 pickled limes (commercial variety) 
12 green tomatoes 
£ pound of sugar to every pound of mixture 

Remove seeds from limes, and chop limes fine with the 
tomatoes. (Do not throw away any of the lime juice.) 
Add sugar and cook two hours. As mixture thickens, add 



ALWAYS READ GENERAL DIRECTIONS 63 

juice from limes, to keep from burning. Seal in glasses 
and cover with paraffin. 

Sweet Peach Pickle 

8 pounds peaches i teaspoon allspice 

4 pounds brown sugar i teaspoon cassia buds 

1 quart vinegar 6 whole cloves 

Stick cinnamon (4 good-sized pieces) 

Put spices in bag. Make syrup of sugar and vinegar. 
Add spice bag, and cook until syrup is thick. Peel and 
stone peaches, if desired. Cook in syrup until soft. Re- 
move peaches from syrup without breaking, put into jars, 
and pour syrup over them. Next day, drain off syrup; 
boil again until thick, and return to peaches. Repeat 
process three days. This will keep in a stone crock. 

Pickled Watermelon Rind 

A simple method 
Watermelon rind 5 pounds sugar 

Vinegar 2 ounces whole mace 

2 ounces whole clove 

Pare the rind of a watermelon. (Do not use pink part 
of melon. ) Cut in one-inch pieces, and let stand in diluted 
vinegar — equal parts vinegar and water — to cover, for 
twelve hours. Boil until tender in same solution. Then 
drain well. 

For a syrup, use five pounds sugar to one quart vinegar. 
Put in a preserving kettle, and add spice bag containing 
two ounces whole mace, two ounces whole clove. Boil 
for five minutes. Put in melon rind and cook a few 
minutes. Remove rind from syrup and put into hot jars, 
being careful not to break pieces. Boil syrup down until 
thick, pour over rind in jars, and seal while hot. 



64 everywoman's canning book 

Cranberry Ketchup 

5 pounds cranberries ^ tablespoon paprika 

1 pint vinegar 3 tablespoons cinnamon 

2 pounds brown sugar | tablespoon ground clove 

■§ tablespoon salt 

Cook cranberries and vinegar until cranberries are soft. 
Strain, add other ingredients, and cook until thick. While 
hot, seal in jars. 

Gooseberry Ketchup 

6 quarts green or ripe gooseberries 

9 pounds white sugar 

1 pint vinegar 

1 tablespoon each cinnamon and allspice 

1 teaspoon .clove 

Pick the blooms off the berries. Put one-half the sugar 
in a kettle; add berries, vinegar, and cook one and one- 
half hours. Add remaining sugar, spices, and cook 
one-half hour longer. Seal in jars while hot. 

Grape Ketchup 

An old Scotch recipe 

10 pounds grapes 2 tablespoons cinnamon 

5 pounds sugar 2 tablespoons allspice 

1 quart cider vinegar 2 tablespoons cloves 

Pick over grapes, wash; cook in porcelain-lined kettle 
until soft. Mash, put through a sieve, add sugar and 
spices, and boil twenty minutes. Add vinegar, boil fifteen 
minutes, and bottle while hot. 



ALWAYS READ GENERAL DIRECTIONS 65 

Tomato Ketchup 

-| bushel ripe tomatoes \ pound whole cloves 

1 quart onions i quart sugar 

3 red sweet peppers I cup salt 

\ pound allspice buds I quart vinegar 

\ teaspoon cayenne 

Choose only well ripened tomatoes, .without green or 
yellow spots. Small or broken fruit, or extra juice left 
over from canning, may be used with whole tomatoes. 
Boiling should be done as rapidly as possible in an 
enameled or porcelain-lined kettle. Since ground spices 
darken the product, whole spices should be used. 

Put tomatoes, skins and all, in kettle. Mash with 
wooden masher. Remove seeds from peppers ; add 
peppers and onions, chopped fine. Then add whole spices, 
and cook until tomatoes are well done. Strain through a 
sieve, leaving nothing but skins, seeds, and spices in the 
strainer. To the strained liquid add the sugar, salt, 
vinegar, and cayenne. Boil rapidly until reduced one- 
third. Cool, and bottle in freshly washed bottles. Dip 
corks in melted paraffin, and seal. 

Governor Sauce 

From Jamaica 
I peck green tomatoes 3 onions 
i-| cups brown sugar 2 red peppers 

Vinegar (see directions) 
Spice bag containing 12 whole cloves, \ cup 

celery seed, 1 teaspoon mace, 1 teaspoon 

black pepper, and a bay leaf 

Slice tomatoes, sprinkle with one cup of salt, and let 
stand over night. In the morning, drain well and rinse 



66 everywoman's canning book 

off the salt. Seed peppers, chop fine; add tomatoes, 
onions sliced thin, sugar, and spice bag. Cover with 
vinegar and boil gently three hours. Seal in jars while 
hot. 

Sweet Indian Chutney 

4 cups chopped sour apples i shallot or 
4 cups chopped raisins I onion 

io ripe tomatoes -J cup salt 

£ pound preserved ginger I quart strong vinegar 
3 pounds light brown sugar £ teaspoon cayenne pepper 
-£ pound white mustard seed 

Peel and quarter tomatoes. Combine all ingredients 
and cook gently about three hours. Watch carefully as 
mixture thickens, since it will burn easily. Seal in jars. 



Peach Chuddy 

Unusual old recipe 

3 hard, unripe peaches 2 pounds brown sugar 

5 large apples i quart vinegar 

i large Spanish onion 2 teaspoons ginger 

i red sweet pepper 2 teaspoons cinnamon 

i pound seeded raisins 2 teaspoons salt 

i pound dried currants \ teaspoon clove 

Peel and quarter peaches and apples. Peel onions and 
remove seeds from peppers. Combine all and chop fine. 
Add other ingredients, with the exception of spices, and 
cook one hour. Then add spices, cook ten minutes, and seal 
in glasses. Cover with paraffin. 



ALWAYS READ GENERAL DIRECTIONS 67 

Tomato Cream 

1 dozen ripe tomatoes J pound mustard 

1 dozen large onions i pound brown sugar 

1 dozen apples i teaspoon cayenne pepper 

1 tablespoon salt 

Peel tomatoes, onions, and apples, and chop fine. Boil 
until very soft, and strain through a wire sieve. When 
nearly cold, add other ingredients. Boil until thick, and 
bottle hot. Seal with cork dipped in melted paraffin. 

Bordeaux Relish 

Contributed by Miss Ida Putnam 
-I peck green tomatoes 2 red peppers 

3 onions £ cup salt 

3 quarts vinegar i cup sugar 

2 ounces white mustard seed 2 dozen whole cloves 
2 ounces celery seed 2 dozen whole allspice 
2 small white cabbages 

(size of a large grapefruit) 

Chop cabbage, tomatoes, onions, and peppers. Put in 
hot vinegar and cook one hour or more. Add spices 
twenty minutes before taking from the stove. 

Cape Cod Pepper Relish 

i dozen green sweet peppers I quart vinegar 

i dozen red sweet peppers 2.\ cups sugar 

i dozen medium-sized onions 2 tablespoons salt 

Cut up peppers and remove seeds. Peel onions, and put 
onions and peppers through the meat grinder. Cover with 
boiling water and let stand for five minutes. Drain. 



68 everywoman's canning book 

Cover again with boiling water and let stand ten minutes. 
Drain again. Add sugar, vinegar, salt, and boil fifteen 
minutes. Seal in jars. 



Corn Relish 

5 pints sweet corn, cut from 4 pints finely chopped cab- 
cob bage 

3 green sweet peppers 1^ pounds sugar 

2 red sweet peppers £ pound mustard 

4 pints vinegar 2 tablespoons salt 

Seed and chop peppers. Mix all ingredients together, 
and cook until corn is soft, about twenty-five minutes. 
Seal air-tight in hot, clean jars. 



Dixie Relish 

1 quart chopped cabbage 5 tablespoons salt 

1 pint chopped white onions 4 tablespoons mustard seed 

1 pint chopped sweet red 2 tablespoons celery seed 

peppers f cup sugar 

1 pint chopped sweet green 1 quart cider vinegar 

peppers 

Remove seeds and coarse, white sections from peppers, 
and put through meat grinder. Soak in brine for twenty- 
four hours, and drain. Chop cabbage, onions, and peppers 
before measuring. Combine; add spices, sugar, and 
vinegar. Let stand over night in covered crock. Pack 
in sterilized jars, adjust rubber, cover, and partly seal. 
Process for fifteen minutes, having water just simmering, 
below the boiling point. 



ALWAYS READ GENERAL DIRECTIONS 69 

Southern Relish 

2 quarts sweet corn, un- 1 quart vinegar 

cooked 4 cups sugar 

4 pounds cabbage i£ cups flour 

1 quart butter beans I cup salt 

3 large onions % cup dry mustard 

3 green sweet peppers 2 teaspoons turmeric 

3 red peppers (medium powder 

size) 2 quarts vinegar 

Measure corn after cutting from the cob. Remove seeds 
from peppers. Add cabbage, onions, and peppers, chopped 
fine. Cut beans in small pieces. Combine all vegetables ; 
add one quart of vinegar, and boil twenty minutes. Mix 
dry ingredients in a separate bowl, with a little cold water, 
to form a smooth paste ; add two quarts vinegar, boiling 
hot, and cook until creamy. Pour over vegetables, and 
cook until corn and cabbage are soft. Seal hot in jars. 
This will keep two years. 



Tomato Relish 

1 peck ripe tomatoes 2 red peppers 

1 dozen sour apples 2 tablespoons salt 

1 quart onions 1 pint vinegar 

3 green peppers % teaspoon cayenne 

Scald tomatoes; peel and quarter. Pare apples, core, 
and chop fine. Put onions and peppers through meat 
grinder, after removing seeds. Combine vegetables ; add 
vinegar and salt, and cook until vegetables are soft. 
Seal hot. 



„J, 



70 EVERYWOMAN S CANNING BOOK 

Chili Sauce 

1803 
18 ripe tomatoes 1 cup brown sugar 

1 large onion 2.\ cups vinegar 

3 green sweet peppers 2 teaspoons salt 

1 teaspoon each cinnamon, allspice, clove, nutmeg 

Scald and peel tomatoes. Chop onions fine. Remove 
seeds from peppers, and chop fine. Combine vegetables, 
add other ingredients, and cook until mixture thickens. 
Seal in bottles when cold. 

India Chowchow 

\ peck ripe tomatoes 3 small red peppers 

\ peck green tomatoes • 3 quarts white button 

1 quart large green onions 

cucumbers 1 head cauliflower 

1 bunch celery 

Peel and slice cucumbers. Break cauliflower into 
flowerets, and chop green tomatoes. Cut celery in small 
pieces, peel onions, and remove seeds from peppers. Chop 
peppers fine. Combine these six vegetables, and put to 
soak in brine for twenty-four hours. Cook for twenty 
minutes, and drain thoroughly. Make a mustard sauce as 
follows : 

2 quarts vinegar 1 tablespoon celery seed 

6 tablespoons mustard 1 tablespoon mustard seed 

1 tablespoon turmeric powder 1 teaspoon curry powder 

1 cup flour 2 cups sugar 

Mix dry ingredients in a large bowl, with a little cold 
water, to form a smooth paste. Add vinegar, boiling hot, 



ALWAYS READ GENERAL DIRECTIONS J I 

and cook until creamy. Peel ripe tomatoes and add to 
drained vegetables. Pour mustard sauce over all vege- 
tables, and cook until tomatoes are soft. Bottle hot. 

Piccalilli 

i peck green tomatoes | teaspoon cayenne 

8 large onions 2 tablespoons black pepper 

2 red peppers ^ pound white mustard seed 

1 cup salt 5 pound celery seed 

1^ pounds white sugar 1 ounce whole clove 

1 quart vinegar 2 tablespoons allspice 

Chop tomatoes fine and slice onions thin. Remove 
seeds from peppers and put through meat grinder. Com- 
bine all vegetables ; add salt, and let stand over night. 
In the morning, drain well. Add other ingredients (clove 
and allspice tied in a muslin bag), and cook until vege- 
tables are soft. Remove spice bag and seal hot. 



MISCELLANEOUS CONTRIBUTED RECIPES 

While there is such need of sugar, recipes calling for a 
large amount should either be made in small amounts and 
used in place of butter, Or their use should be postponed 
till more normal conditions are restored. 

To be sure that preserves, butters, jams, and marma- 
lades will keep indefinitely, it is necessary to process them 
after filling and partially sealing the jars. Place the filled 
jars in hot water bath; have the water come well over 
the jars and process ten minutes, keeping the water just 
at the boiling point. Be as careful in sealing preserves, 
butters, etc., as in sealing fruits and vegetables. Always 
use a new rubber. 

Quince Honey 

6 quinces 3 cups water 3 pounds sugar 

Pare quinces ; quarter, core, put through meat grinder, 
and cover with cold water. Cook ten minutes. Add sugar, 
and cook three-quarters of an hour. Seal hot in jars. 

Pear Honey 

May be made the same as quince honey, using hard 
variety of pears. 

Cherry Preserve 

12 quarts cherries 3 pounds sugar 

3 quarts red currants 10 whole cloves 

-| ounce stick cinnamon 

Remove stones from cherries. Put currants in preserv- 
ing kettle ; crush, and bring to the boil. Drain in cheese- 

72 



ALWAYS READ GENERAL DIRECTIONS 73 

cloth bag. To the cherries add sugar, currant juice, and 
spices tied in a bag, and boil twenty minutes or longer, 
depending on the amount of water in the currants used. 
The mixture, when cooked, should be the consistency of 
marmalade. Seal in one-half pint jars. 

Preserved Figs 

3 pounds dried figs 4 lemons 

3 pounds granulated sugar 1 ounce green ginger 

Buy the finest whole figs; separate, and wipe each fig 
with a damp cloth. Soak the figs over night in cold water 
to cover. Drain; add fresh water to cover figs, and 
simmer slowly until they are soft. Lift each one out care- 
fully, without breaking, and set to cool. Add sugar to the 
water in which the figs were cooked, and cook until 
medium thick syrup is obtained. Put the figs back into 
the syrup; add the juice of the lemons, the rind of two, 
and the bits of green ginger. Simmer all together for ten 
minutes. Remove the figs, and set them to dry slightly 
in the oven. Boil the syrup down until thick. Put the 
figs in glass jars, pour syrup over them, and seal while hot. 

Preserved Peaches 

Blanch nine pounds of clingstone peaches in boiling 
water two minutes ; dip in cold water and slip off the skins. 
To seven pounds of white sugar add one and one-half 
quarts of hot water, and dissolve over the fire. Bring to 
the boiling point and add the peaches, a few at a time. 
When tender, pack in hot jars. If the syrup is thin, after 
the peaches are cooked in it, boil down until thick. Pour 
over peaches, and seal. 



74 EVERYWOMAN S CANNING BOOK 

Those who wish their peaches brandied will add equal 
parts of white brandy to syrup. 

Citron Melon Preserve 

Citron melon Lemons 

Sugar Preserved ginger 

Cut the melon in quarters. Peel, and cut up into inch 
cubes. Cover with boiling water and cook until tender. 
Remove from water and drain in colander. For each 
pound of melon allow three-quarters pound of sugar, one 
lemon, and one ounce of preserved ginger. Slice the 
lemons thin, discarding the seeds; cut ginger in small 
pieces, and cook lemon and ginger in water to cover until 
lemons are soft. Then add sugar and water, using one- 
half as much water as sugar. Cook all together until 
syrup is thick. Add the melon, and let stand over night. 
In the morning, heat, and simmer slowly one-half hour. 
Remove melon from syrup, and put into hot jars. Boil 
syrup down until thick, and pour over the rind. Seal. 

Watermelon Preserve 

Proceed as for citron melon, above. Discard pink 
portion and use only the rind, after peeling. The dis- 
carded portion can be iced and used for dessert. 

Spiced Currant 

5 quarts currants i teaspoon cloves 

i pint vinegar I teaspoon cinnamon 

3 pounds sugar i teaspoon allspice 

Combine ingredients and cook one hour. Seal in jars. 



ALWAYS READ GENERAL DIRECTIONS 75 

Economical Spiced Grape 

5 pounds Concord grapes 2 teaspoons cinnamon 

3 pounds sugar 1 teaspoon allspice 
£ pint vinegar | teaspoon clove 

Pulp the grapes ; cover the skins with water, and cook 
until tender. Cook the pulp separately and strain out the 
seeds. Combine with the skins; add sugar, spices, and 
vinegar. Boil slowly until the mixture thickens. Seal hot 
in jars, and process ten minutes. 

Spiced Pears 

7 pounds hard pears 2 ounces preserved ginger 

4 pounds sugar 1 lemon 

1 pint vinegar 2 ounces stick cinnamon 

2 tablespoons whole clove 

Peel, quarter, and core the pears. Make a syrup of 
vinegar and sugar. Put spices in cheesecloth bag and boil 
in syrup for ten minutes. Add pears, lemon rind grated, 
and ginger cut in small pieces. Cook until pears are soft. 
Pack into hot jars, and boil syrup down. When thick, add 
to fruit in jars. Seal while hot. 

Ginger Pears 

8 pounds hard pears 3 lemons 

6 pounds sugar 1 pound sugared ginger 

£ pound ginger root 

Peel pears and chop fine. Put sugar in preserve kettle ; 
add one quart of water, juice of lemons, and rinds cut fine. 
Bring to the boiling point ; add pears, sugared ginger cut 
fine, and ginger root chopped fine and tied in a bag. Cook 
slowly until pears are soft and syrup is thick. 



76 everywoman's canning book 

Chilicoque 

6 pounds rhubarb i pound figs 

5| pounds sugar 2 lemons 

Cut up rhubarb; add sugar, and let stand over night. 
In the morning, add figs, washed, and lemons, cut in thin 
slices. Cook slowly three hours. Seal in jars. 



Cherry Delight 

3 pounds ripe cherries 4 pounds sugar 

1 pound dried currants 1 pound walnuts 

1 pound rhubarb 6 oranges 

Stone cherries; wash, and add currants, rhubarb cut 
fine, sugar, juice and grated rind of oranges, and walnuts 
chopped fine. Cook until thick. Seal in jars. 



Cranberry Conserve 

Contributed by Mrs. Tent 

5 cups cranberries 1 cup raisins 

f cup cold water ^ cup English walnuts 

4 cups sugar \\ oranges 

f cup boiling water 

Combine cranberries and cold water. Cook until soft, 
and rub through a strainer. Chop walnuts and raisins ; 
slice oranges thin (do not remove skin). Combine all 
ingredients except the nuts, and cook twenty minutes 
after boiling point is reached. Add nuts five minutes 
before removing from the fire. Seal in jars. 



ALWAYS READ GENERAL DIRECTIONS 77 

Fig and Rhubarb Conserve 

5 pounds rhubarb 2 pounds figs 

5 pounds sugar 2 lemons (juice) 

Cut rhubarb in small pieces ; add figs cut up, and lemon 
juice. Cover with sugar, and let stand over night. In the 
morning, boil gently for one and one-half hours. 

Grape Conserve 

3 pounds grapes 1 pound seeded raisins 

3 pounds sugar 2 lemons 

3 medium-sized oranges 

Wash grapes ; mash, and cook in porcelain kettle until 
soft. Strain through a sieve. Add sugar, raisins chopped 
well, and juice of two lemons. Add lemon rinds flaked in 
small pieces. Add oranges cut in thin slices. Cook one 
and one-half hours. Seal while hot. 

Rhubarb and Orange Conserve 

6 cups rhubarb 2 cups orange pulp 

8 cups sugar 

Cut rhubarb into small pieces; add orange pulp and 
sugar, and cook slowly one hour. A little water may be 
added if necessary. 

Strawberry and Pineapple Conserve 

2 pineapples, cut in cubes 3 quarts strawberries 

after peeling 4 pounds sugar 

Boil all together until consistency of jam. Stir occa- 
sionally, to keep from burning. Seal in jars, and process 
for five minutes. 



j8 everywoman's canning book 

Green Tomato Conserve 

12 pounds green tomatoes i ounce ginger root 

8 pounds white sugar 3 sliced lemons 

Slice tomatoes and drain over night. Put sugar and 
one pint of water in preserving kettle. When sugar is 
dissolved, add tomatoes, and simmer slowly four hours. 
Add ginger root chopped fine, and lemons sliced thin. 
Cook one-half hour longer. Seal in jars.- 

Yellow Tomato Conserve 

2 quarts pear-shaped yellow tomatoes 
2 lemons 

1 cup seeded raisins 
2,\ pounds sugar 

4 tablespoons thinly sliced candied ginger 
\ teaspoon salt 

Put the tomatoes in preserving kettle; sprinkle sugar 
and salt over the top, and stir and break with wooden 
spoon until sugar is dissolved. Add grated rind of lemon, 
lemon juice, ginger, and raisins chopped fine. Cook until 
mixture is consistency of marmalade. Seal in one-half 
pint jars, and process ten minutes. 

Apple Butter 

4 quarts apples 2 ounces ginger root 

2 lemons Sugar by weight 

Pare and chop apples. Make a syrup, using one pound 
of sugar to each pound of fruit. Measure the amount of 
sugar, add equal measure of water, and boil until syrup 
is thick. To syrup add grated rinds and juice of lemons, 



ALWAYS READ GENERAL DIRECTIONS 79 

ginger root chopped fine, and apples, and cook until con- 
sistency of jam. Seal air-tight in jelly glasses or pint jars. 
Cover with melted paraffin if jelly glasses are used. 

Old-fashioned Apple Butter 

Use the sound portion of windfall, wormy, or bruised 
apples to make into butter. The early summer varieties 
do not make good apple butter. Use the late, good cook- 
ing apple for this purpose. Boil sweet cider, just from 
the press, in a porcelain-lined kettle until reduced one- 
half. Pare, core, and quarter apples. Put into reduced 
cider, and boil until apples are tender. Put in as many 
apples as the cider will cover. Stir constantly, and cook 
until the consistency of marmalade. Just before removing 
from the fire, add two teaspoonfuls of ground cinnamon, 
half a teaspoon of clove, and one-half teaspoon of grated 
nutmeg to each quart of apple butter. This will keep in 
a stone crock, or may be stored in jars. Sugar to taste may 
be added, if desired, in the last quarter of cooking. No 
hard and fast rule applies to spices, as individual taste may 
be followed largely. 

Blackberry, Raspberry, or Strawberry Jam 

Pick over the fruit; allow three- fourths of a pound 
of sugar to each pound of fruit. Crush the berries in a 
porcelain-lined or agate kettle, and put over fire. Heat 
the sugar in the oven, and after berries are heated through 
add one-third the sugar. Boil slowly for ten minutes, and 
add one-half the remaining sugar. Boil ten minutes more, 
and add remaining sugar. Cook until thick enough to 
spread, and pour into glasses taken from hot water. Seal 
with melted paraffin when cold. 



80 everywoman's canning book 

Blackberry Jam 

A very old recipe 

For each pint of blackberries use three-fourths pound 
of brown sugar. Pick over berries and mash slightly. 
Add sugar, and cook slowly until thick. Seal in jelly 
glasses. 

Gooseberry Jam 

6 pounds ripe gooseberries 5. pounds sugar 

3 cups red currant juice 

Pick over the berries ; remove blossom ends, and mash 
with a silver fork. Add currant juice to sugar, and heat 
through. Add berries, and boil gently for one hour, skim- 
ming as needed. Let stand over night, and next day cook 
again until thick. Pour into glasses taken from hot water, 
and seal with melted paraffin when cold. 

Amber Marmalade 
1 orange 1 grapefruit 

1 lemon Sugar by measure 

Cut up fruit with scissors or put through a meat chop- 
per, rejecting nothing but seeds and core. Measure fruit, 
and add to it three times as much water. Let stand over 
night, and in the morning boil ten minutes. Let stand over 
night again, and the second morning add pint for pint of 
sugar. Boil steadily until it is thick enough to spread. Too 
long boiling is apt to caramelize it. This recipe will make 
twelve glasses. 

Peach Marmalade 

Second quality peaches may be used for making marma- 
lade. Blanch in boiling water for two minutes; plunge 



ALWAYS READ GENERAL DIRECTIONS 8 1 

into cold water, and slip off skins. Remove stones, and 
quarter. Put in a preserving kettle and add an equal 
weight of sugar, the juice of a lemon to every two and 
one-half pounds of fruit, and nutmeg to flavor slightly. 
Cook slowly on the back of the stove until the consistency 
of jam. Seal in glasses. Other spices may be substituted 
for nutmeg, but some spice greatly improves the flavor of 
the marmalade. 

Mock Marmalade 

3 pounds carrots 6 lemons 

3 pounds sugar 2 ounces blanched almonds 

Scrape carrots ; boil in water until tender. Put through 
a meat chopper, with the almonds and thin rind of the 
lemons. Add sugar, juice of lemons, and cook to the con- 
sistency of marmalade. 

Orange Marmalade 

Contributed by Miss Louisa Sohier 

I dozen oranges 4 quarts cold water 

4 lemons 8 pounds fine granulated sugar 

Choose thin-skinned oranges. Wipe, and cut fruit fine, 
peel and all. Add cold water; let stand thirty-six hours, 
then boil the mixture two hours. Add sugar, and boil one 
and one-half hours. Seal in jelly glasses or one-half pint 
jars. 

Apple and Barberry Spread 

2 quarts stemmed barberries 1^ quarts molasses 

4 quarts apples 1 pint sugar 

Wash, pick over, and stem barberries. Add sugar and 
molasses, and cook until soft. Add apples, peeled and 



82 everywoman's canning book 

quartered, and cook slowly on the back of the stove until 
apples are tender. Seal in jars, and process ten minutes. 



Quince Spread 

8 quinces 4 Baldwin apples 

Sugar 

Peel and core quinces. Cut in cubes ; cover with boil- 
ing water, and cook until tender. Drain, saving the water. 
Peel and quarter apples; cook until tender in the water 
drained from the quinces. Drain, measure liquid, and 
add equal measure of sugar. Boil ten minutes. Combine 
quinces and apples and pour syrup over them, and simmer 
slowly one hour. Seal in jelly tumblers. (Delicious for 
children's sandwiches. ) 

Mincemeat 

1880 

6 pounds cooked meat (beef or tongue), chopped 
3 pounds raisins, chopped 

3 pounds currants 

2 pounds citron, chopped 
2 pounds suet, chopped 

4 pounds brown sugar 
2 cups sweet cider 

2 cups liquid in which meat has boiled 
2 tablespoons allspice 
2 tablespoons mace 
2 tablespoons clove 

2 tablespoons cinnamon 

3 tablespoons salt 



ALWAYS READ GENERAL DIRECTIONS 83 



O 



Combine ingredients, and cook slowly one hour. When 
making pies, add apples, one part to two of mincemeat. 

The original recipe called for one pint of sherry wine 
and one-half pint of brandy, but fruit juices may be 
substituted, or the wine and brandy may be omitted from 
the recipe without in any way spoiling results. 



Mincemeat 

Cheshire, England 

I pound beef 

1 pound suet 

\ pound preserved lemon peel 

\ pound preserved orange peel 

1 pound currants 

1 pound raisins 

3 quarts apples, chopped, with peel on 
3 cups sugar 

2 glasses currant jelly 

1 cup boiled-down cider 
I tablespoon salt 
1 tablespoon clove 
1 tablespoon nutmeg 
1 tablespoon ginger 
1 tablespoon cinnamon 



Cook beef, and chop fine with suet. Add other ingredi- 
ents, and cook ten minutes. Seal hot in jars. Adjust 
rubber, cover, and partially seal. Process ten minutes in 
hot water bath. Mincemeat which is to be used at once 
will keep without processing. Simply seal air-tight. 

The original recipe calls for one cup of brandy. Fruit 
juices may be used instead, with satisfactory result. 



84 EVERY WO MAN'S CANNING BOOK 

Vegetable Mincemeat 
Newton Centre 

i peck green tomatoes (chop and drain) 

2 lemons, chopped fine 

3 pounds brown sugar 

2 pounds white sugar 

Boil the above for two and one-half hours, slowly. 
Then add 

| peck apples, chopped fine 

3 pounds raisins, chopped fine 

^ pound blanched almonds, chopped 

i cup boiled-down sweet cider 

i cup vinegar 

i glass currant jelly 

i tablespoon vegetable oil 

2 teaspoons each cinnamon and clove 

i teaspoon each allspice and nutmeg 

Salt to taste 

Cook until apples are clear. Seal in jars hot. Process 
ten minutes. 



DRY YOUR VEGETABLES AND FRUITS 

Along with the work of canning and preserving goes 
the simple process of drying. Throughout Europe this 
work is extensively carried on, and in Germany, particu- 
larly, the dried product has been an important economic 
factor, for the German army has been to a large measure 
sustained on dehydrated products. 

Dried fruits, such as apricots, prunes, figs, apples, 
dates, raisins, etc., are familiar to all, and are used in 
every household. Other articles of food may be dried 
as successfully and are just as palatable. Much wisdom 
in drying comes with but very little experience. As in 
canning, certain rules must be followed for success, else 
the material will sour and mold, and be unfit to serve 
on the table. 

Drying may take the place of canning when storage 
facilities are limited, when jars are expensive and scarce, 
or when there is but little to conserve. It may supplement 
canning when there is a great surplus, that the entire 
product be conserved. Drying may also be recommended 
for the housewife who is in delicate health, and finds 
canning laborious work, since drying may be said to take 
care of itself, once the material is in place and a few 
general directions have been carried out. 

An empty room or the attic makes an excellent drying 
place, providing there is a current of air passing through ; 
otherwise the product will mold. Never put vegetables 
on the floor to dry, and do not spread them out on a table. 
It is absolutely necessary that air circulate under and over 
the material. 

85 



86 everywoman's canning book 

Sun Drying. Drying may be done in the sun, but 
except in the hottest weather it should not be attempted. 
Get a good exposure, where the sun will be all day on 
the material. The top of a flat-roofed house is an excel- 
lent drying post, and is away from the dust of the street. 
Sun drying is easy and cheap, but care must be taken 
to cover the material with mosquito netting, that flies and 
insects cannot attack the foods. 

In all drying, be sure that there is free circulation under 
the material to be dried, as well as over it. 

Have a wire-mesh frame set up on four posts, about 
three feet from the ground or roof. Cover with cheese- 
cloth, and spread fruit or vegetables out carefully in 
single layers to dry. The material will not dry uniformly 
if carelessly spread out and allowed to overlap. If long- 
continued hot, dry weather is expected, it is not necessary 
to bring the foods in at night. Where the frame stands 
well above the ground, the dew does not affect the mate- 
rial, unless located near the sea or a river, where the dew 
is very heavy. Much unnecessary labor can be eliminated 
by leaving the material out over night. 

Spread a piece of oilcloth over the top of the wire 
frame at night, to keep the dampness out. Do not let the 
oilcloth rest on the material, but fasten it in the posts at 
the sides. This should be removed early in the morning. 

Oven Drying. Arrange the material to be dried on 
plates, or perforated containers, or racks, and put in the 
oven. The fire should be low and the oven door be left 
open. When small quantities are to be dried at a time, this 
method is the quickest and the easiest for the housewife. 
Six to eight hours is the time required for most products 
that are oven dried. 



ALWAYS READ GENERAL DIRECTIONS 87 

Commercial Dryers. There are commercial dryers 
on the market which may be set over the gas range or 
kitchen stove. One of the most practical is of the type 
of a large, flat tin box, into which water is poured through 
a small tunnel. The dryer, partly filled with water, is 
set on the range ; the material is spread out on top of the 
dryer ; the water heats gradually, and the material is soon 
dried. 

Be sure the products are sufficiently dried before put- 
ting away, or they will mold. 

Packing and Storing. Containers for storing dried 
products must be moisture proof. Tin cans, glass jars, 
heavy paper bags, and cardboard boxes make good con- 
tainers. If paper bags or boxes are used, put them where 
rats and insects will not get at them. 

Dried Vegetables 

Corn. Corn is without question the most satisfactory 
of all vegetables to dry. Never dry it in the sun. Corn 
requires heat above the temperature of the sun's rays 
(unless the day is very hot), and unless quickly dried 
it sours. Well-developed, sweet ears should be chosen. 
Blanch in boiling water three minutes. Plunge in cold 
water, to set the milk. With a sharp knife cut the corn 
from the cob, being careful not to cut into the cob. 
Spread thinly on platters. Place in moderate oven or on 
commercial drier, and leave until it is hard and will rattle. 
It is necessary to turn the corn several times with a knife, 
during the process of drying. It will look very much like 
the broken corn fed to chickens. 

When wanted, soak corn in cold water for four hours, 



88 everywoman's canning book 

or over night. Cook in the same water until soft. Add 
butter or butter substitute, cream, salt, and pepper before 
serving. 

String Beans. Never attempt to dry any but fresh, 
green beans, with tender pods. String the beans and cut 
the pods in strips lengthwise. Spread thinly on platters, 
or put out of doors on cheesecloth on wire rack. Leave 
until well shriveled up and leathery. Beans should not be 
brittle and snap. When they have reached this stage, they 
are dried too much, and will be tough when eaten. It is 
not necessary to turn the beans, for they will dry without 
further attention, once they are thinly spread out to the 
heat. Store in paper bags or pasteboard boxes. 

To use, cover with cold water and soak over night. 
Cook in the same water until soft. Season to taste. 

Lima Beans. Shell the beans, and spread out in the 
sun to dry. Sun drying usually takes three days. With 
a commercial drier, they dry in from three to six hours. 

Celery or Mint Leaves. Wash and spread leaves on 
a platter, and put in the oven. When thoroughly dry, 
crush the leaves with a rolling pin, put in bottles, label, 
and use for flavoring. 

Egg Plant. Egg plant should be dried by artificial 
heat, either in the oven or on a commercial drier. If dried 
in the sun, which is a longer process, it will turn dark. 

Peel the egg plant, cut in slices one-half inch thick, and 
cut the slices up into cubes. Place in the oven on plates, 
or put on a drier, and leave until the egg plant is dry and 
leathery. 

To use, soak over night and prepare as fresh egg plant. 



ALWAYS READ GENERAL DIRECTIONS 89 

Onions, Carrots, Turnips. When winter vegetables 
can be kept in root cellars, it is better not to dry them. 
For those who live in apartments, however, it is convenient 
to dry these vegetables, and to have them on hand for 
soups. Slice onions thin, and dry in the oven. Carrots 
and turnips also dry quickly in the oven. They should 
first be scraped and then sliced thin. 

In making a vegetable or meat soup, flavor with dried 
vegetables. No preparation is necessary. Simply add a 
half-cupful of dried carrots, turnips, onions, or whatever 
is desired. 

Peas. Peas, like corn, require quick drying, or they 
will mold. Do not blanch. Shell ; spread out thinly, either 
out of doors on a wire frame or on platters in the oven. 
When dry, peas look shriveled and are hard. 

To prepare for the table, soak in cold water until they 
have taken on their regular size and appearance. Cook 
in the same water until soft, and add butter or butter sub- 
stitute and seasoning. 

Peppers. Split sweet peppers and remove seeds. If 
the weather is hot, begin drying out of doors and finish 
in the oven. 

To prepare for the table, soak in water four hours, or 
until the peppers have taken up moisture enough to be 
of good size. Stuff, or cut up, and use as flavoring 
in hash or soup. 

Spinach, Beet Tops, or Parsley. Wash. Pick leaves 
from stems and spread out to dry, either out of doors in 
the sun or in the oven. Two to three days is necessary 
for drying spinach out of doors. With a commercial drier, 
this can be accomplished in six hours. 



90 EVERYWOMAN'S CANNING BOOK 

Italian Tomato Paste 

i bushel tomatoes i carrot, chopped fine 

2 large onions, chopped fine i bunch parsley 

Wash tomatoes (they should be very ripe), remove 
stems; break into a kettle, skins and all. Add onions, 
carrot, and parsley. Boil slowly five hours. Pour into a 
cheesecloth bag of two thicknesses, and drain thoroughly 
without squeezing the bag. Press contents of bag through 
a fine sieve, until nothing is left but skins and seeds. Add 
salt to taste, and put out of doors in hot sun on platters, 
under glass if possible. Take in at night, and if uncovered 
protect from insects with a piece of cheesecloth. Paste is 
ready when it can be rolled in a ball and is the consistency 
of butter. Put in sterilized jar, with bits of bay leaf. 
Fill jar to one-half inch of top, and cover with olive oil. 
This makes a good seal. Replace oil after using paste. 
Use paste for flavoring soups, meat dishes, etc. 

Dried Fruits 

Apples. It is not advisable to dry early varieties of 
apples, since they lack firmness and flavor. Peel, core, 
and slice apples in rings one-fourth inch in thickness. 
Arrange slices in rows on trays. Place in the sun or dry 
in the oven. Sun drying usually requires three or four 
days, while drying in the oven or with the commercial 
drier is very much quicker. The texture of the dried 
apple should be leathery, velvety, and soft. 

Peaches. Cut in halves and remove stones. Dry with- 
out removing the skin. Place on commercial drier, or on 
platters in the oven, with pit side up. Sprinkle lightly 



ALWAYS READ GENERAL DIRECTIONS 9 1 

with sugar, and leave until shriveled and leathery. When 
dried, the peaches will look much like dried apricots. 

Pears. Pare, core, and cut fruit in eighths. Use sun 
drying or commercial evaporator, depending on weather 
conditions. Pears should be dried quickly, or they will 
discolor. Quinces may be dried in the same way. 

Blueberries and Huckleberries. Spread on trays and 
dry in the oven, or out of doors if the day is hot. Most 
excellent used in berry cakes or pies. 

Raspberries. Dry in the sun if the day is hot, or spread 
on plates and dry in the oven. If a commercial drier is 
used, the surface of the drier must not be allowed to get 
too hot, or the berries will cook. Raspberries will dry in 
the oven in about three hours. The temperature of the 
oven should be increased from 125 ° F. to 140 F. during 
the period of drying. Too hot an oven will tend to cook 
the berries. 



INDEX 



Alcohol Test for Pectin, 42, 43 
Amber Marmalade, 80 
Apple Butter, 78, 79 
Jelly, 45 

from Parings, 46 
Spiced, 46 
Variations, 46 
Juice, 51 
Sauce, 34 
Apple and Barberry Spread, 81 
Apples, 34 

Dried, 90 
Asparagus, 17 

Bacteria, 4 
Bag, Jelly, 44 
Barberry Jelly, 47 

Spread, Apple and, 81 
Beans, Baked, 18 

Lima, 18 
Dried, 88 

Shell, 18 

String, 17 
Dried, 88 
Pickled, 56 
Beef Stew, 31 
Beet Tops, Dried, 89 
Beets, 12, 19 

Pickled, 57 
Berries, Time Table for, 39 
Blackberry Jam, 79, 80 

Juice, 51 
Blackberries, 36 
Blanching, 1 
Blueberry Jelly, 47 
Blueberries, 36 

Dried, 91 



Bordeaux Relish, 67 
Bottling Fruit Juices, 52 
Botulism, 15 
Brine, 56 
Bubbles, 11- 

Canner, Steam Pressure, 5 
Canning, Cost of, 14 

Fractional Method, 5 

Intermittent Method, 5 

Preparation for, 1 
Cans, Tin, 13 

Cape Cod Pepper Relish, 67 
Carrots, 19 

Dried, 89 
Cauliflower, 20 
Celery Leaves, Dried, 88 

Pickle, 58 
Cherry Delight, 76 

Juice, 51 

Preserve, 72 
Cherries, Sour, 36 

Sweet, 36 
Pickled, 61 
Chicken, 30 
Chilicoque, 76 
Chili Sauce, 70 
Chinese Cabbage Leaves, 21 
Chowchow, India, 70 
Chowder, 31 
Chuddy, Peach, 66 
Chutney, Sweet Indian, 66 
Citron Melon Preserve, 74 
Cold Water Method for Pre- 
serving Fruit, 40 
Conserve, Cranberry, 76 

Fig and Rhubarb, 77 



92 



INDEX 



93 



Conserve, Grape, 77 

Rhubarb and Orange, 77 

Strawberry and Pineapple, 77 

Green Tomato, 78 

Yellow Tomato, 78 
Corn, Canned, 20 

Dried, 87 

Pickled, 57 

Relish, 68 
Cost of Canning, 14 
Cover Jelly, To, 45 
Crabapple Jelly, 47 
Crabapples, Sweet Pickled, 62 
Cranberry Conserve, 76 

Jelly, 47 

Ketchup, 64 
Cranberries, 36, 40 
Cucumber Pickle, Ripe, 62 

Uncooked, 59 
Cucumbers, Canned, 58 

Pickled, 58 
Currant Jelly, 48 

Juice, 51 

Spiced, 74 
Currants, 36 

Dandelion Greens, 21 

Shrub, 54 
Dixie Relish, 68 
Dryers, Commercial, 87 
Drying Fruits and Vegetables, 85 
Duck, 30 
Dutch Salad, 61 

Egg Plant, Canned, 21 

Dried, 88 
Elderberry Jelly, 48 
Equipment, 7 
Extraction, Second, 43 

Failures, 6 

in Jelly Making, 42 
Fig and Rhubarb Conserve, 77 



Figs, Preserved, 73 

Fish, 31 

Flat-sour, 12 

Fractional Method of Canning, 5 

Fricassees, 31 

Fruit Juices, 51 

Bottling, 52 

Processing, 52 

Sealing, 53 
Fruit Juices, Apple, 51 

Blackberry, 51 

Cherry, 51 

Currant, 51 

Grape, 51, 54 

Raspberry, 51 

Strawberry, 51, 53 
Fruit, Sun-cooked, 37 

Cold Water Method for Pre- 
serving, 40 

Time Table for, 39 

Game, 30 
Ginger Pears, 75 
Gooseberry Jam, 80 

Ketchup, 64 
Gooseberries, 36, 40 
Governor Sauce, 65 
Grape Conserve, 77 

Economical Spiced, 75 

Jelly, 48 
Green, 49 

Juice, 51, 54 
Sherbet, 55 

Ketchup, 64 

Tapioca, 55 
Green Tomato Pickle, 60 
Greens, 21 

Halibut, 31 
Honey, 44 

Pear, 72 

Quince, 72 
Huckleberries, 36 

Dried, 91 



94 



EVERYWOMAN S CANNING BOOK 



India Chowchow, 70 
Indian Chutney, Sweet, 66 
Intermittent Method of Can- 
ning, 5 
Irish Stew, 31 
Italian Tomato Paste, 90 

Jam, Blackberry, 79, 80 

Gooseberry, 80 

Raspberry, 79 

Strawberry, 79 
Jars, 7, 10, 11, 13 

To Open, 15 

Cheap, 7 
Jelly Bag, 44 
Jelly, To Cover, 45 

Making, 41 

Failures in, 42 
General Rules for, 42 
Jelly, Apple, 45 _ 

from Parings, 46 
Spiced, 46 

Barberry, 47 

Blueberry, 47 

Crabapple, 47 

Cranberry, 47 

Currant, 48 

Elderberry, 48 

Grape, 48 
Green, 49 

Mint, 49 

Quince, 49 

Raspberry, 49 

Strawberry, 50 

Triple Fruit, 50 
Juices, Fruit, 51, 52, S3 
Julienne Soup Mixture, 28 

Kale, 21 

Ketchup, Cranberry, 64 

Gooseberry, 64 

Grape, 64 

Tomato, 65 



Lamb Stew, 31 
Left-overs, Meat, 31 
Light, Protection from, 13 
Lima Beans, 18 

Dried, 88 
Loganberries, 36 

Mackerel, 31 

Marlborough Pickle, Sweet, 62 

Marmalade, Amber, 80 

Mock, 81 

Orange, 81 

Peach, 80 
Meat, 30 

Left-overs, 31 
Microorganisms, 4 
Mincemeat, 82, 83 

Vegetable, 84 
Mint Jelly, 49 

Leaves, Dried, 88 
Mock Marmalade, 81 
Molds, 4, 13 
Mustard Pickle, 59 

Necessity for Following Time 
Tables, 6 

Okra, Corn, and Tomato Soup 

Mixture, 28 
Onions, Dried, 89 
Orange Conserve, Rhubarb and, 

77 
Marmalade, 81 
Oven Drying, 86 

Packing, 2 
Paraffin, 45 
Parsley, Dried, 89 
Peach Chuddy, 66 

Marmalade, 80 

Pickle, Sweet, 63 
Peaches, 34 

Dried, 90 

Preserved, 73 



INDEX 



95 



Pear Honey, 72 
Pears, 35 

Dried, 91 

Ginger, 75 

Spiced, 75 
Peas, 22 

Dried, 89 
Pectin, 41 

Alcohol Test for, 42, 43 
Peppers, 23 

Dried, 89 
Philadelphia Pickle, 60 
Piccalilli, 71 
Pickle, Celery, 58 

Chopped, 59 

Cucumber, Ripe, 62 
Uncooked, 59 

Green Tomato, 60 

Mustard, 59 

Philadelphia, 60 

Sweet Marlborough, 62 

Sweet Peach, 63 
Pickled String Beans, 56 

Beets, 57 

Cherries, Sweet, 61 

Corn, 57 

Crabapples, Sweet, 62 

Cucumbers, 58 

Watermelon Rind, 63 
Pickling, 56 
Pineapple, 35 

Conserve, Strawberry and, 77 
Plums, 35 
Plunging, 2 
Preparation for Canning, 1 

of Home-Canned Products 
for the Table, 15 
Preserve, Cherry, 72 

Citron Melon, 74 

Watermelon, 74 
Preserved Figs, 73 

Peaches, 73 
Preserving Powders, 13 



Processing, 3 
Correct, 4 

Quince Honey, 72 

Jelly, 49 

Spread, 82 
Quinces, Dried, 91 

Rack in Boiler, 3, 11, 52 
Raspberry Jam, 79 

Jelly, 49 

Juice, 51 

Tapioca, 55 

Vinegar, 54 
Raspberries, 36, 38 

Dried, 91 
Relish, Bordeaux, 67 

Cape Cod Pepper, 67 

Corn, 68 

Dixie, 68 

Southern, 69 

Tomato, 69 
Rhubarb, 35, 40 

Conserve, Fig and, 77 

and Orange Conserve, 77 
Rubber Rings, 8, 10, 13 

Salmon, 31 
Sauce, Chili, 70 

Governor, 65 
Second Extraction, 43 
Seal, Testing the, 4 
Sealing, 3 

Fruit Juices, 53 
Shell Beans, 18 
Shrinkage, 12 
Sherbet, Grape, 55 
Soup Mixtures, 27 

Tomato, 28 
Southern Relish, 69 
Spiced Apple Jelly, 46 

Currant, 74 

Grape, 75 

Pears, 75 



9 6 



EVERYWOMAN S CANNING BOOK 



Spinach, 21 

Dried, 89 
Steam Pressure Canner, 5 
Sterilizers, 8 
Stew, Beef, 31 

Irish, 31 

Lamb, 31 
Storage, 12, 87 
Strawberry Jam, 79 

Jelly, 50 

Juice, 51, S3 

and Pineapple Conserve, 77 
Strawberries, 36, 37 

Sun-cooked, 37 
String Beans, 17 

Dried, 88 

Pickled, 56 
Succotash, 23 
Summer Squash, 24 
Sun-cooked Fruit, 37 
Sun Drying, 86 
Swiss Chard, 21 
Syrups, 32 

Tapioca, Grape, 55 

Raspberry, 55 
Test, Alcohol, 42, 43 

Two-Drop, 44 
Testing the Seal, 4 
Time Table for Fruit and 
Berries, 39 

for Vegetables, 26 
Time Tables, 6 



Tin Cans, 13 

Tomato, Bean, and Okra Soup 
Mixture, 28 

Conserve, Green, 78 
Yellow, 78 

Cream, 67 

Ketchup, 65 

Paste, Italian, 90 

Pickle, Green, 60 

Puree, 29 

Relish, 69 

Soup, 28 
Tomatoes, 24 
Triple Fruit Jelly, 50 
Trout, 31 
Turkey, 30 
Turnips, Dried, 89 
Two-Drop Test, 44 

Utensils, 9 

Vegetable Mincemeat, 84 
Vegetables, 17 

Time Table for, 26 

Water Method for Preserving 
Fruit, Cold, 40 

in Processing, 3, 11 
Watermelon Rind, Pickled, 63 

Preserve, 74 
Winter Vegetables, 25 

Yeasts, 4 



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